Basil Pesto Zucchini Pasta
This post contains affiliate links. For more information, read my privacy policy.
This Basil Pesto Zucchini Pasta can be served warm or chilled, so you can have something healthy and savory whether you want a hot, comforting dish or a classic summer pasta salad. With fatty olives and rich artichoke hearts, this makes a satisfying vegetarian dish all its own, but pairs well with chicken or fish if you want to serve it as a side. Better yet, you can add some pre-cooked shredded chicken for a quick and easy one-dish meal!
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
Basil Pesto Zucchini Pasta
Ingredients
- 2 large zucchini spiralized
- 1/2 cup basil pesto
- 1/4 cup black olive chopped
- 1/4 small red onion chopped
- 4 ounces artichoke hearts chopped
- 1/2 cup feta cheese omit for AIP or dairy-free
Equipment
Instructions
- To serve warm, combine all ingredients except feta in a skillet over medium heat and stir-fry until heated through, 2-3 minutes.
- To serve cold, combine all ingredients in a large container and chill in the fridge for at least 30 minutes before serving.