Soba Zucchini Noodles
Print Recipe

Soba Zucchini Noodles With Homemade Italian Basil Pesto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch
Servings: 4 people
Calories: 626kcal

Ingredients

For the noodles

  • 2 zucchini spiralized
  • 8 oz soba noodles aka buckwheat noodles uncooked
  • 2 to 1½ cup cherry tomatoes halved
  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 2-3 cups spinach shredded
  • Himalayan pink salt and black pepper to taste
  • Roasted sunflower seeds (optional topping)
  • Fresh chives chopped (optional topping)

For the basil pesto

  • 1.5 cups Italian basil
  • ¼ cup sunflower seeds roasted
  • ¼ cup nutritional yeast
  • ¼ cup olive oil
  • 1 clove garlic
  • Himalayan pink sea salt

Instructions

  • Add all pesto ingredients to a blender and process until a smooth paste. Set aside.
  • Cook soba noodles according to the instructions on the package. When al dente, drain and set aside.
  • Heat cooking oil over medium heat. Sauté onion until fragrant. Add garlic and cook for 1-2 minutes more. Then add cherry tomatoes and cook until they start to soften.
  • Add spiralized zucchini and spinach. Cook until the zucchini noodles are soft and spinach has wilted.
  • Then add soba noodles. Cook until heated through before stirring in the pesto.
  • Optional: serve with roasted sunflower seeds and fresh chives on top.

Notes

Nutrition

Calories: 626kcal | Carbohydrates: 102.9g | Protein: 25.7g | Fat: 18.4g | Saturated Fat: 2.5g | Sodium: 1039mg | Potassium: 1220mg | Fiber: 6.7g | Sugar: 5.6g | Calcium: 112mg | Iron: 7mg