Zucchini Linguini with Basil Pesto


Are you someone who tries and tries to be healthy but can’t get enough pasta? This recipe is for you. This greened-up take on a traditional dish will hit all the right spots, so stock up on those veggies and let’s get cooking.

  • Serves: 2
  • Yield: 3 cups
  • Preparation time: 10 minutes
  • Cook time: 5 minutes


  • 4 medium zucchini
  • 1 1/2 teaspoons extra virgin olive oil
  • 2 cups baby spinach
  • Pinch of unrefined sea salt and black pepper
  • 2 tablespoons Cashew Hemp Basil Pesto ( recipe here )
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons hemp seeds


  1. Spiralize the zucchini into noodles, or use a peeler to make ribbons.
  2. Heat the oil in a large frying pan over medium heat.
  3. Lightly fry the zucchini, spinach, salt, and pepper and stir until the spinach has wilted, about 1 to 2 minutes.
  4. Remove from the heat, and add the Cashew Hemp
  5. Basil Pesto and tomatoes. Sprinkle with the hemp seeds before serving.

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