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Pesto Zucchini Ribbon "Noodles"
chorizo

Active: 20 min Total: 25 min

For this savory "pasta", zuchini noodles are tossed with spicy chorizo (but feel free to use any other sausage you like) and a super flavorful kale pesto!

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Ingredients

Servings:
4
Metric
Pesto Zucchini Ribbon "Noodles":
  • Pecan halves - 1/4 cup
  • Chorizo (sub other sausage of choice) - 12 oz
  • Zucchini - 1 lb
  • Kale pesto (half of recipe below) - 1/2 cup
Kale Pesto (makes enough for 2 meals):
  • Pecan halves - 1/4 cup
  • Kale leaves (sub fresh basil or arugula) - 5 oz
  • Tomatoes, sun-dried - 1/4 cup, if packed in oil, rinse and drain
  • Garlic - 1 clove, peeled
  • Honey - 1 tsp
  • Olive oil - 4 Tbsp, plus extra if needed

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Toast pecans - Toast pecans (both the pasta and pesto portions) in a dry skillet over medium heat until fragrant, ~5 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
  2. Make pesto - Combine half the toasted pecans (save the other half to sprinkle over the finished dish), kale, tomatoes, garlic and honey (if using) in a food processor. Pulse until ingredients are well chopped. With food processor running, drizzle in olive oil until smooth (pesto should be thick but spreadable). Season to taste with salt and pepper. Since kale can be a bit bitter, add additional honey, if needed. Reserve half for Wednesday’s dinner. (Can be done up to 3 days ahead)
  3. Roughly chop chorizo. (Can be done up to 3 days ahead)
  4. Make zucchini ribbons / noodles - Peel zucchini into ribbons or use a spiralizer to make zucchini noodles. Transfer to a colander and lightly salt.

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Make

  1. Place a skillet over medium heat. Add chorizo and saute until chorizo is cooked through, ~6 minutes. Add zucchini and saute until zucchini is tender, ~2 minutes. Add pesto (remember to save half the pesto for Wednesday) and toss to combine. Season with some salt and pepper.
  2. Transfer “noodles” to serving plates and top with the reserved pecans. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (124)
Gluten-free (7)
Paleo (24)
Vegetarian (25)

51 reviews

Made with regular sausage

By: Shawn
Posted: Jan 14, 2016
Diet: Original
0 Helpful

The sauce is incredible!! Loved this dish. I made it for 4 servings, but with the modifications I made below, this could easily serve 6. I used a whole package of organic kale, and it worked really well. Managed to get the whole thing chopped up in my food processor along with the other ingredients. I made a couple modifications. I used 20oz of lean turkey sausage since this dish needed more protein, and I'd rather use up the whole package of sausage instead of having leftovers. I also subbed in 12oz of fresh linguine and nixed the zucchini ribbons since I was short on time. In the future, I would like to try the zucchini ribbons. The pecan garnish was on point - do not skip!

By: Allison
Posted: Dec 22, 2015
Diet: Original
0 Helpful

Next time, combine sausage and pesto and water before adding pasta so it's easier to make the sauce. I want to try this with Italian sausage, too. But the chorizo was yummy.

By: Tawn
Posted: Nov 15, 2015
Diet: Original
0 Helpful

Interesting combination of flavors...I'm debating.

By: Patty
Posted: Oct 16, 2015
Diet: Original
0 Helpful

I cut the pesto with a dollop of fat free greek yogurt, which gave it all a nice creamy quality. Did traditional basil pesto instead of the kale. Otherwise stuck to the recipe. Delish!

By: Alicia
Posted: Sep 16, 2015
Diet: Original
0 Helpful

I seriously can't stop making this. I love these flavors together! The pecans are so perfect with this.

By: Emily
Posted: Aug 21, 2015
Diet: Original
0 Helpful