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Spinach pesto zoodles

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Zoodles are an excellent low calorie, and low carbohydrate alternative for pasta. Although traditional pasta is delicious, it can cause rapid spikes in blood glucose levels and contains very little nutrition. Zoodles—aka zucchini noodles are high in nutrients like vitamin K, C and fibre, plus they are gluten-free, making it easier to digest compared to regular pasta. I made spinach pesto to top it off for additional protein and another way to get your daily greens in.

Vegan Pasta Noodle Dish


1 large zucchini, spiralized

Spinach pesto sauce

3 cups raw spinach
2 Tbsps nutritional yeast
1 clove of garlic
1⁄4 cup extra virgin olive oil 2 Tbsps hemp seeds Juice from 1–2 lemons
1⁄2 tsp sea salt
Dash of black pepper


To prepare the spinach pesto sauce, place the spinach, olive oil, lemon juice, garlic, salt and pepper and nutritional yeast into a high-powered blender. Blend until creamy.

To prepare the zoodles, place a touch of water onto a pan on low-medium heat. Drop the zoodles into the pan and cover with a lid. Allow them to cook for around two minutes. Remove from the heat and drain any extra water.

Pour the spinach pesto sauce over top of the zoodles and combine gently. Serve onto a plate and top each plate with one tablespoon of hemp seeds.

More recipe inspiration: Check out these yummy veggie dumplings!

Nutritional value (per serving): Calories 355; Fat 31g; Carbohy- drates 12g; Protein 10g


  • Alex Hurst is a writer for HUM@Nmedia covering Optimyz and Silver magazines in print and digital editions and is based in Halifax, Nova Scotia.

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