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zoodles with pesto topped with shrimp on green plate

Zoodles with Greens Pesto and Shrimp

These pesto zoodles (zucchini noodles) are the perfect low-carb alternative to traditional spaghetti pasta. Not only is it delicious, but it’s super quick and easy.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 527kcal
Author: Marwin Brown

Ingredients

  • 2 large Green Zucchini spiralized
  • 1 Yellow Squash spiralized
  • 2 cups Collard Greens Pesto
  • ½ tablespoon Paprika
  • ½ teaspoon Red Pepper Flake
  • 3 cloves Garlic chopped
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Instructions

  • Pre-heat a skillet to medium heat. Add olive oil and then fry the garlic along with half the spices. Stir a few times being careful not to burn the garlic.
  • Increase the heat slightly then add the zoodles and saute 3-5 minutes. Add the remaining seasoning halfway through.
  • Add the pesto and mix well with the zoodles. Cook for another 3-4 minutes.
  • Remove and serve immediately.

Video

Notes

Any pesto will do, but if you have the ingredients and the time I highly suggest making the collard greens pesto. It’s quite tasty and elevates your dish beyond your traditional pesto.
It’s worth it to have a vegetable spiralizer on hand. It works on other vegetables as well including carrots and potatoes. It’s how curly fries are made. If you don’t have a spiralizer use a sharp knife and cut the zucchini into thin strips. Obviously, this will be much more time-consuming.
This is a great meatless Monday dish, but if you prefer to add meat, sauteed or grilled shrimp is the perfect companion, as is blackened chicken breasts, air fryer fish, or hanger steak.

Nutrition

Calories: 527kcal | Carbohydrates: 13g | Protein: 7g | Fat: 50g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 1747mg | Potassium: 170mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3107IU | Vitamin C: 9mg | Calcium: 217mg | Iron: 1mg
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