Cut ½" off the ends of the zucchini. Follow the instructions on your spiralizer to spiralize the zucchini.
Heat coconut oil in a skillet and lightly sautéd noodles for 3-4 minutes. Remove from heat and set aside to cool. Make the vegan pesto according to these instructions.
Toss the cooled zucchini noodles with the pesto. Add halved cherry tomatoes.
Divide the salad between 2 plates and top with fresh basil and red pepper flakes.
Serving and Storing - This meal can be made ahead 2-3 hours before serving. Keep noodles in the refrigerator until ready to serve. Serve with fresh bread or vegan tomato soup. Store the zucchini noodles and pesto separately. Pesto can be stored in an airtight container the refrigerator for up to 5 days. Zucchini noodles should be eaten within one day.
Variations - Try swapping out zucchini noodles for beet, carrot, or sweet potato noodles.
Calories: 93kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 17mg | Potassium: 421mg | Fiber: 1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 28.9mg | Calcium: 26mg | Iron: 0.6mg