Low-Carb Spinach Pesto Pasta Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I’m a little mad on pesto at the moment as we have a crazy amount of basil growing in our garden (thanks to the intense humid weather, the garden is growing like mad!). Basil has amazing medicinal properties due to its specialized antioxidant content; orientin and vicenin are two water-soluble flavonoids found in basil which support anti-inflammatory and anti-aging actions while also offering anti-microbial benefits. Enjoy this pasta-free pesto pasta!

Here are more recipes with basil!

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  • Pasta
  • 2 – 3 large zucchini
  • Salad
  • 1 cup (150 g) cherry tomatoes, halved
  • 2 handfuls of baby spinach leaves
  • 1/2 red onion, sliced
  • 1/2 cup (100 g) black beans (cooked or BPA free canned)
  • 4 tbsp sun dried tomatoes
  • 4 tbsp currants
  • 4 tbsp chopped walnuts
  • Pesto
  • 1 large handful of firmly packed basil leaves
  • 1/2 cup (70 g) pine nuts
  • 1/4 – 1/2 cup (60 – 125 ml) extra-virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 fresh garlic cloves, crushed
  • sea salt and pepper, to taste



  1. Wash all produce well.
  2. Feed the zucchini through a vegetable spiralizer, mandolin to form zucchini curls or ribbons or slice thinly with a vegetable peeler into thin strips.
  3. In a high speed blender, blend until a smooth consistency forms the pesto ingredients.
  4. Lightly sauté or dip zucchini fettuccine in boiling water to heat up the noodles (optional).
  5. Toss the zucchini pasta with the pesto and other salad ingredients and serve immediately. (Add the amount of pesto to your liking).


  • Zucchini – carrots
  • Baby Tomato – tomato
  • Red onion – brown onion, scallions(shallots), spring onions
  • Black beans – blue lentils, pinto beans, borlotti beans, chickpeas
  • Currants – goji berries, sultanas
  • Walnuts – cashews, almonds, pine nuts
  • Pine nuts – cashews, macadamia, blanched almonds
  • Olive oil – coconut oil, avocado, hemp oil

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 4

  • Nutrition per serving:
  • Calories230
  • Fat21g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium180mg
  • Carbohydrates10g
  • Fiber3g
  • Sugars3g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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