Sun-dried Tomato Pesto with Zucchini Tagliatelle. Vegan and Gluten free.
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5 from 1 vote

Sun-dried Tomato Pesto with Zucchini Tagliatelle

Sun-dried tomato pesto with zucchini tagliatelle is a great low carb answer to pasta. Yummy zucchini noodles covered with pesto. A perfect summer recipe!
Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Low Carb, Pasta, Sun-dried Tomatoes, Zucchini
Servings: 6
Calories: 138kcal
Author: Harvest Cooked


  • 1 cup fresh basil
  • 1/2 cup jarred sun-dried tomatoes
  • 1/4 cup pine nuts
  • 3 cloves garlic
  • 1/2 fresh lemon, juiced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup oil from the sun-dried tomatoes jar
  • 2 tbsp olive oil
  • 6 large zucchini (1 zucchini per person)
  • cherry tomatoes


  • Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft. Set aside.
  • Grill cherry tomatoes on high heat for a minute on both sides until soft and browned.
  • Add remaining ingredients to a blender/food processor until you reach desired consistency. Pour desired pesto amount of zucchini noodles.
  • Serve hot. 


  • Keep leftover pesto in the fridge for 3 days.
  • Nutritional information does not include oil from jar of sun-dried tomatoes.


Calories: 138kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 719mg | Fiber: 3g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 50.4mg | Calcium: 48mg | Iron: 1.5mg