Pesto Zucchini Noodles with Cannellini Beans and Sundried Tomatoes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Jacq: This is one of the recipes that falls into a category I like to call Real Food Fast. It takes less than ten minutes to make, is light and nourishing, and makes you feel great after you eat it. It gives you a wonderful balance of vitamins, plant protein, fiber, and healthy fats, and, perhaps most important, is super tasty!


  • 2 zucchini, spiralized or peeled into noodles
  • ¼ cup (60 ml)


Heat a large skillet or sauté pan over medium heat. Add the zucchini noodles, pesto, cherry tomatoes, and olives, if using, and gently toss. If the pesto is too thick to coat the noodles, add a splash of oil. Cook for 2 minutes, then add the sun-dried tomatoes and beans and lightly toss again. Once the beans are heated through, about 1 minute more, turn off the heat. Throw in the arugula and to