zoodles with kale pesto and edamame
5 from 5 votes
Zoodles with Kale Pesto and Edamame
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Course: Main Dish

Zoodles with kale pesto and edamame: an easy and healthy zucchini noodle recipe perfect for lunch or dinner. 

  • 1 portion kale pesto
  • 4 zucchini (750 grams / 26.4 ounces)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon chili powder
  • 7 ounces (200 grams) shelled frozen edamame defrosted
  • 1/2 cup (60 grams) blanched almonds
  1. Prepare the kale pesto and set aside.
  2. Wash the zucchini. Use a spiral slicer or a julienne peeler to slice the zucchini into noodles.
  3. Heat the extra virgin olive oil in a large skillet over medium-high heat.
  4. Add the garlic, chili powder and cook until the garlic is fragrant.
  5. Add the zoodles, sautee for 2 minutes.
  6. Add the edamame, season with salt and pepper and sautee for another 1 or 2 minutes. Do not overcook, you don't want mushy zoodles!
  7. Remove from heat, toss the zucchini noodles with pesto until coated. Top with almonds and serve.
Nutrition Information
Amount per serving (1 portion) — Calories: 405, Fat: 30g, Saturated Fat: 3g, Sodium: 3394mg, Carbohydrates: 22g, Fiber: 9g, Sugar: 9g, Protein: 18g

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