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Gluten-Free Pesto Spaghetti

Get Inspiralized!

Recipe by Ali Maffuci and published in Sweat Equity Magazine June/July Issue.

Next to a simple pomodoro, pesto is the quintessential pasta sauce. Its classic Italian taste can bring any pasta to life. Here, paired with zucchini noodles, it showcases the power of vegetable noodles. You’re suddenly at a trattoria in Italy, yet maintaining that slim waistline! If you have hesitated to start with the spiralizer, I recommend trying this recipe—it’s simple, quick to make, and will absolutely please your taste buds. [check this out in stuff we love or delete?]

MAKES: 3 servings

TIME TO PREPARE: 20 minutes


SERVING SIZE: 1¹⁄² to 2 heaping cups

Calories: 277

Fats: 26 g

Carbohydrates: 8 g

Sodium: 113 mg

Protein: 6 g

Sugar: 4 g


Beets • Kohlrabi

4 cups fresh basil leaves

3 tablespoons pine nuts

¼ cup olive oil

½ teaspoon freshly ground sea salt

¼ teaspoon freshly ground black pepper

1 large garlic clove, minced

2 medium zucchini, spiralized with BLADE C

¾ cup mixed heirloom cherry tomatoes

1 Combine the basil, pine nuts, olive oil, salt and pepper, garlic, and Parmesan in a food processor and pulse until creamy.

2 Place the zucchini noodles and tomatoes in a large bowl, pour the pesto on top, and toss to combine.


*If you prefer this dish hot, heat the zucchini noodles in a large skillet over medium heat for 2 to 3 minutes. When they are al dente, add the tomatoes and pesto, and toss for another 1 to 2 minutes, until heated through.

Bio: Ali Maffucci is the creator of this funky appliance, the “Spiralizer” and the author of Inspiralized. Although you don’t need a Spiralizer to make this dish (any julienne-style vegetable peeler will do), having one makes veggie noodle creations a lot more fun!

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