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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Zucchini Pesto Pasta

Quick Zucchini Noodle Dinner


Zucchini noodles — zoodles, are a great way to mimic a traditional pasta dish but one that is low carb with a nutritional punch.


Vegetables are a big part of the Mediterranean Lifestyle, and I find that varying the cuts and preparation of veggies, keeps me from getting bored with them. Spiralizing veggies is a fun, and different way to include zucchini, beetroot, butternut squash and more into your menu rotation.


Another key to the Mediterranean Diet is using meat to flavor vegetables as I have in this recipe – a small amount of bacon lends a smoky, meaty essence to a vegetable dish preventing you from craving a whole 8 oz of the protein. So BE BRAVE as you try this technique of adding small amounts of meat to flavor your vegetables.


Zucchini noodles are a great way to reduce calorie intake, add another serving or more of vegetables to your day, and still say full for longer. BE BRAVE with how you serve them too, — a splash of flavorful oil and vinegar; a marinara sauce or meat sauce; or as I have here, a delicious basil pesto.


I use the Oil & Vinegar brand Pesto alla Genovese– a delicious pesto that uses the traditional Genovese basil, olive oil, pine nuts, and garlic, but substitutes the parmesan cheese with crushed cashew nuts making it a vegan pesto. Brilliant!! You can also make your own pesto if you wish, but I am hooked on the taste of this one.


Savor these end of summer flavors in this easy, weeknight meal



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Zucchini Noodles with Pesto




2 medium zucchini, julienned thin, or spiralized

3 slices bacon, chopped (optional) **

¼ cup green onions cut into 1-inch pieces

1 cup broccoli florets

1 cup cherry tomatoes

2-3 tablespoons Oil & Vinegar Pesto alla Genovese *

Oil & Vinegar Basil EVOO *

Salt & Pepper to taste

Fresh Parmesan cheese for garnish (optional) **



Cook bacon in a skillet over medium heat until crisp. Remove onto a stack of paper towels to drain. Drain off any excess fat leaving about 1 tablespoon in the skillet.


Return the pan to the heat, add a little Basil EVOO if needed, then add the green onions, and broccoli. Cook 3-5 minutes until crisp tender.


Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese. Stir to combine all ingredients. Taste, and add more pesto if needed. 2-3 minutes is all you need.


Serve topped with bacon crumbles and shaved parmesan cheese (if using)


Total time: 20 minutes

Serves 2




* The Basil EVOO adds another layer of basil flavor but you can also use a plain EVOO instead. I LOVE the Pesto alla Genovese, but feel free to make your own home-made pesto or use another store-bought brand. Just remember the better the ingredients, the healthier and tastier the outcome/dish.

If you would like, you can also email me for a home-made recipe for Basil Pesto.


** You can easily eliminate both the bacon and the cheese to make this vegan – it still tastes absolutely delicious!




Categories: Vegetarian-Option, Vegan-Option, Gluten-Free, Dairy-Free, Zoodles, Zucchini Noodles, Pesto, Pesto alla Genovese, Basil EVOO, Broccoli, Cherry Tomatoes, Bacon, Mediterranean Diet, Week Night Dinner, 30 Minute Meal, Plant-Based



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  • Carleen Tedeschi
    September 10, 2020

    I can’t wait to try the Lemony Pasta recipe.,Thanks!

  • Donald Rosenfarb
    September 11, 2020

    Regarding the Zuchinni Pesto Pasta: that is an out-of-the-park home run! But, as wonderful as the pesto sounds, is there a recipie to create it without the pine nuts?

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