Kerry Withoos, Accredited Practising Dietitian


Zucchini Pasta With Basil Pesto

Recipes > vegetarian

This low fodmap, low fat, carb free dish makes for a delicious, high fibre, filling lunch or dinner. If using the jar of basil pesto this dish is ready in under 10 minutes


Either purchase a jar of garlic free basil pesto or make your own as follows:

  • 3 cups basil leaves
  • ¼ cup walnuts
  • ¼ cup pumpkin seeds
  • Zest and juice of one large lemon
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste

For the noodles

  • 4 large zucchinis
  • 1 cup cherry tomatoes sliced in half
  • ¼ cup pumpkin seeds [toasted if you want an extra crunch]


  1. Pesto: combine the basil, seeds, lemon zest and juice, salt and pepper in a food processor and pulse until crumbly
  2. Continue to pulse while slowly adding oil until paste like. Set aside in fridge
  3. Noodles: spiralize the zucchinis and place on paper towel for 5 minutes to allow moisture to drain. Don't squeeze as this will make them soggy
  4. Combine the noodles, pesto, tomatoes and extra pumpkin seeds. Serve