Creamy Zucchini Noodles with Basil Pesto and Toasted Pumpkin Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Zucchini Noodles with Basil Pesto and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Zucchini Noodles with Basil Pesto and Toasted Pumpkin Seeds

Enjoy a vibrant bowl of spiralized zucchini enveloped in a luscious, creamy avocado and Greek yogurt sauce with the upbeat punch of basil pesto. Finished with crunchy toasted pumpkin seeds, this dish marries fresh garden flavors with a rich, velvety texture for a satisfying and nutrient-dense meal any time of the day.

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NUTRITION

584kcal
Protein
36.8g
Fat
39.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

0.25 medium Avocado

0.5 cup Nonfat Greek Yogurt

1.4 oz Grated Parmesan Cheese

1 cup Fresh Basil Leaves

0.5 tbsp Olive Oil Extra Virgin

1 Garlic Clove

1 tbsp Fresh Lemon Juice

1 oz Toasted Pumpkin Seeds

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Using a spiralizer, turn the zucchinis into noodles and set them aside in a large bowl.

  • 2

    In a blender or food processor, combine the fresh basil leaves, garlic, olive oil, lemon juice, nonfat Greek yogurt, avocado, and grated Parmesan cheese. Blend until smooth and creamy. Season lightly with salt and pepper to taste.

  • 3

    Pour the creamy sauce over the zucchini noodles and toss gently to combine, ensuring the noodles are well coated.

  • 4

    Transfer the dressed zucchini noodles to a serving bowl and sprinkle the toasted pumpkin seeds evenly on top.

  • 5

    Serve immediately to preserve the fresh texture of the zucchini noodles and enjoy the contrasting crunch of the pumpkin seeds.

Creamy Zucchini Noodles with Basil Pesto and Toasted Pumpkin Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Zucchini Noodles with Basil Pesto and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Zucchini Noodles with Basil Pesto and Toasted Pumpkin Seeds

Enjoy a vibrant bowl of spiralized zucchini enveloped in a luscious, creamy avocado and Greek yogurt sauce with the upbeat punch of basil pesto. Finished with crunchy toasted pumpkin seeds, this dish marries fresh garden flavors with a rich, velvety texture for a satisfying and nutrient-dense meal any time of the day.

NUTRITION

584kcal
Protein
36.8g
Fat
39.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

0.25 medium Avocado

0.5 cup Nonfat Greek Yogurt

1.4 oz Grated Parmesan Cheese

1 cup Fresh Basil Leaves

0.5 tbsp Olive Oil Extra Virgin

1 Garlic Clove

1 tbsp Fresh Lemon Juice

1 oz Toasted Pumpkin Seeds

PREPARATION

  • 1

    Using a spiralizer, turn the zucchinis into noodles and set them aside in a large bowl.

  • 2

    In a blender or food processor, combine the fresh basil leaves, garlic, olive oil, lemon juice, nonfat Greek yogurt, avocado, and grated Parmesan cheese. Blend until smooth and creamy. Season lightly with salt and pepper to taste.

  • 3

    Pour the creamy sauce over the zucchini noodles and toss gently to combine, ensuring the noodles are well coated.

  • 4

    Transfer the dressed zucchini noodles to a serving bowl and sprinkle the toasted pumpkin seeds evenly on top.

  • 5

    Serve immediately to preserve the fresh texture of the zucchini noodles and enjoy the contrasting crunch of the pumpkin seeds.