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Sun-Dried Tomato Pesto Zoodles

By The Almond Eater


Prep Time: 5 min

Cook Time: 15 min



2 zucchinis

4 oz. pancetta

2 cups mushrooms sliced

2 garlic cloves minced

1/2 cup California Sun Dry sun-dried tomato pesto

1/4 cup grated parmesan cheese



If you're adding pasta to this dish, cook the pasta over the stove as you normally would.

Meanwhile, run the zucchini through your spiralizer then set aside.

Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm but not soggy.


Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.


Transfer pasta into bowls then top with cheese. Enjoy!


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