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Pesto Zucchini Noodles with Tomatoes and Broccoli
Tender zucchini noodles are twirled with basil pesto, sautéed broccoli, and juicy cherry tomatoes for a bright, herb-forward dinner with gentle garlic and nutty Parmesan notes. It’s a fresh, weeknight-friendly vegetarian dish that tastes light yet satisfying, perfect for summer produce or any quick one-pan meal.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Warm oil in a medium sauté pan or skillet over medium heat.
- 2
Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes.
- 3
Add zucchini noodles and keep cooking and stirring until the vegetables are tender, about 5 minutes more.
- 4
Sprinkle with Parmesan cheese, salt, and pepper.
- 5
Take off the heat and let stand for 3 to 5 minutes before serving.
- Calories 281.93 kcal Moderate
- Protein 12.15 g Good Source
- Carbs 14.83 g Moderate
- Total Fat 20.02 g High
- Saturated Fat 4.08 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 11.34 mg Low Source
- Sodium 502.55 mg High
- Fiber 5.12 g Moderate
- Sugar 5.41 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 304.73 mg Good Source
- Iron 2.66 mg Moderate
- Potassium 562.37 mg Moderate
- Vitamin A 343.4 mcg_rae Good Source
- Vitamin C 65.97 mg Good Source
- Vitamin D 0.06 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Milk 🥛
- Tomatoes 🍅