Go Back
+ servings

Zucchini Noodles with Pesto & Little Potatoes

Zucchini noodles with pesto and Little potatoes are the perfect way to use up all of your summertime produce! Healthy, delicious side dish. 139 calories and 5 Weight Watchers SP
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8 Servings (Side Dish)
Calories: 138.7kcal


  • 1 pound Oven Grill Ready Garlic Herb Potatoes by the Little Potato Company (1/2 seasoning packet only)
  • 3 tablespoons olive oil, divided
  • 2 medium zucchini, ends trimmed
  • 1/2 teaspoon kosher salt
  • 8 ounces green beans, trimmed & cut into 1 1/2-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons basil pesto, homemade or store-bought
  • Salt and pepper, to taste*
  • Pinch of red chili flakes, optional*
  • Grated Parmesan cheese, optional*


  • Preheat the oven to 424 degrees F. Alternatively, heat the grill to medium-high.
  • Remove the plastic film from the potato packaging and set the seasoning packet aside.
  • Add 2 tablespoons of olive oil and half of the seasoning package to the potato tray. Stir to coat the potatoes. Discard the seasoning packet or save it for another use.
  • Place the uncovered tray in the oven or on the grill. Cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes.
  • While the potatoes are cooking, prepare the zucchini noodles. Cut each zucchini in half crosswise. Run the zucchini through the spiralizer to produce noodles.
  • Place the noodles in a colander set over a bowl and sprinkle them with about ½ teaspoon kosher salt, tossing to coat. Let them rest for 20 to 30 minutes to allow some of the moisture to leach out, then squeeze the zucchini noodles in a clean kitchen towel to release additional moisture.
  • Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the green beans and arrange in a single layer on the bottom of the skillet. Cook, stirring once, until the green beans are just tender and browned in some places, about 3 minutes.
  • Push the greens beans to one side of the skillet and add the remaining 1 teaspoon olive oil to the empty portion of the skillet. Add the garlic and sauté for 30 seconds.
  • Add the zucchini noodles. Cook, tossing with tongs, until the noodles are just tender. Take care not to overcook, otherwise the smaller zucchini noodles will begin to fall part.
  • Stir in the potatoes, pesto, salt (taste first before adding), pepper and red chili flakes (if desired). Toss to coat.
  • Serve immediately with grated Parmesan cheese, if desired.


*Not included in nutritional information.
Weight Watchers Points: 5 (Freestyle SmartPoints)


Serving: 0.75Cup | Calories: 138.7kcal | Carbohydrates: 15.7g | Protein: 2.7g | Fat: 8g | Saturated Fat: 1.2g | Cholesterol: 1.3mg | Sodium: 239.7mg | Fiber: 3.6g | Sugar: 3.5g