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Jun 23, 2021 2 min read

Are you always on the lookout for more ways to get your greens that are tasty and low in carbohydrates and calories? If so, you might want to add this Low-Carb Kelp Noodle Pesto Bowl to your regular line-up! It meets so many criteria for the perfect meal.

  • Easy to prepare
  • Filling
  • Low in calories and carbohydrates
  • Packed with fiber and antioxidants

Plus, it is flexible. You can use all kinds of combinations of greens and other vegetables depending on your mood and the season. 

This recipe can be low in carbohydrates even though it is a noodle-heavy dish because of Kelp Noodles by Sea Tangle Noodles. Each serving has only 6 calories and 3 grams of total carbohydrates, including 1 gram of dietary fiber and 2 grams of net carbohydrates. In contrast, each cup of cooked regular pasta has 200 calories and 45 grams of carbohydrates!

The recipe below calls for kale, basil, and parsley for the pesto, but you can vary it as you like. Spinach or baby spinach leaves, arugula, or cilantro are good substitutions if you prefer. Any kind of nut, such as cashews or pine nuts, can work instead of almonds or walnuts, and your favorite vegetables are always welcome instead of or in addition to zucchini, artichoke hearts, and shredded carrots. Cooked broccoli, raw shredded red cabbage or julienned red bell pepper, and fresh snow peas are other possibilities for the vegetables.

You can turn this into a vegan recipe by using nutritional yeast instead of parmesan cheese for the pesto sauce and omitting the feta cheese when serving the final dish. Or, you can add more protein by adding sliced hard-boiled eggs as a garnish when serving, or tossing leftover cooked diced skinless chicken breast into the pasta near the end when you are tossing it with the vegetables and sauce.

Recipe for Low-Carb Kelp Noodle Pesto Bowl

Serves 4

Prep time: 15 minutes

Cook time: 0 minutes 


  • 1 package of Kelp Noodles by Sea Tangle Noodles
  • 2 cups of chopped kale
  • 1 cup of basil leaves
  • 1 cup of parsley
  • 1 cup of toasted sliced almonds or walnuts 
  • 2 to 3 cloves of peeled garlic
  • ¼ cup of parmesan cheese
  • 2 tablespoons of rice vinegar
  • ¼ cup of olive oil
  • 1 cup of zucchini, cut into coins and quartered
  • 1 cup of quartered artichoke hearts, canned and drained or frozen and thawed
  • ½ cup of shredded carrots
  • ½ cup of crumbled feta or low-fat feta cheese


  1. Prepare the pesto sauce by adding the kale, basil, parsley, nuts, parmesan cheese, garlic, rice vinegar, and olive oil to a food processor or blender. Pulse gently until blended and set aside.
  2. Prepare the Kelp Noodles by Sea Tangle Noodles according to the package instructions or by opening them, draining them, rinsing them, and, if desired, cutting them to be shorter in length. Set them aside.
  3. Roast the zucchini if desired.
  4. Toss the noodles, vegetables, and pesto sauce together and plate the pasta. Top each plate with feta cheese and serve. Enjoy!
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