Pesto Zoodles with Roasted Broccoli and Crispy Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 tbsp pine nuts
  • 3 tbsp pepitas (pumpkin seeds)
  • 2 cups baby yellow potatoes, chopped into 1-inch pieces
  • 1 medium bunch broccoli florets, chopped into small pieces (about 3 cups broccoli florets)
  • 2 tbsp olive oil
  • 1 large zucchini (or 2 small)
  • 1 cup fresh cilantro
  • 1½ cups fresh parsley
  • 2 garlic cloves
  • ½ tsp salt
  • ⅓ cup olive oil
  • ½ cup freshly grated parmesan cheese
  • additional parmesan and/or lemon juice/zest, for topping
  1. Preheat oven to 400 degrees.
  2. Toss chopped baby yellow potatoes with 1 tbsp olive oil and spread on a sheet pan. On a separate sheet pan, toss broccoli florets with 1 tbsp olive oil and spread out. Roast the potatoes in oven 10 minutes, then add broccoli to oven and roast potatoes and broccoli additional 15 minutes.
  3. Meanwhile, spiralize zucchini and set aside.
  4. Toast pine nuts & pepitas in a small saute pan over medium-low heat 3-5 minutes, stirring often. Keep an eye on these because they can burn quickly!
  5. In food processor, combine cilantro, parsley, toasted pine nuts & pepitas, garlic, and salt. Pulse till finely chopped. With the food processor still running, add olive oil until well blended and pesto ingredients are pureed. Stir in parmesan cheese.
  6. In large bowl, toss zucchini noodles with roasted broccoli, potatoes, and pesto.
I find that if you top the zoodles with the roasted vegetables and allow them to sit a few minutes, the heat from the vegetables will slightly soften the zoodles, but they will still be raw/crunchy.
If you prefer a softer texture to your zoodle, transfer the mixture to a saute pan and warm over medium heat about 5 minutes, stirring often.
Recipe by Heart & Stove at