Zucchini Noodles with Roasted Vegetables and Pesto

Recipe posted in: Flex™ Meals & Snacks, Lunches & Dinners

Zucchini noodles are enveloped in a creamy homemade pesto sauce and tossed with cherry tomatoes, artichoke hearts and red bell pepper in this delicious dish that makes a perfect base for a flex meal. Women don’t need to add a thing to make this a delightful flex lunch and men can add in some leftover pistachios for crunch or maybe even a bit of cheese.

Servings: 2

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Vegetable


  • 2 cups zucchini, spiralized or peeled into strips
  • ½ cup cherry tomatoes, halved
  • ½ cup artichoke hearts, chopped
  • ½ cup red bell pepper, sliced
  • 2 tsp. olive oil
  • Pesto:
  • ½ cup fresh basil
  • 2 Tbsp. pistachios
  • ¼ cup Parmesan cheese, grated
  • 1 tsp. black pepper
  • 3 Tbsp. water


  1. Preheat oven to 400F.
  2. Place tomatoes, artichokes and pepper on a greased baking sheet. Roast vegetables in oven for about 10 minutes.
  3. To make pesto, combine all ingredients in a food processor.
  4. In a large skillet, heat olive oil to medium high. Add zucchini and cook for 5 minutes. Add roasted vegetables and pesto and stir to combine.