At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 18 minutes, plus 10 minutes draining
• Cook time: 8 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 bowls.

• Calories: 280 kcal
• Protein: 23 g
• Carbohydrates: 20 g
• Fat: 14 g
• Sodium: 779 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 3 lb (1360 g) zucchini, spiralized into noodles
• 1 2/3 cups (400 g) low-fat cottage cheese
• 4 packed cups (120 g) baby spinach
• 2 packed cups (80 g) fresh basil leaves
• about 1/3 cup (40 g) grated Parmesan cheese
• 1/3 cup (40 g) raw almonds
• 1/4 cup (60 g) fresh lemon juice
• 1 tablespoon (14 g) olive oil
• 3 cloves (9 g) garlic, chopped
• 1/2 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Toss the zucchini noodles with the salt in a colander, rest for 10 minutes, then press gently in a clean towel to remove excess moisture.

2. Blend the cottage cheese, spinach, basil, Parmesan, almonds, lemon juice, olive oil, garlic, and black pepper until smooth and vivid green.

3. Heat a dry 14-inch nonstick skillet over medium-high. Cook the zucchini noodles in two batches, tossing constantly, until just warm and flexible, 1 to 2 minutes per batch; transfer to a large bowl.

4. Add the pesto off the heat and toss until every noodle is coated. Divide among four bowls and serve immediately.

Sources

1. USDA FoodData Central — April 2026 data release