Description
A healthy and delicious low-carb alternative to traditional pasta, featuring zucchini noodles tossed in a creamy pesto sauce made with fresh basil, pine nuts, and Parmesan cheese.
Ingredients
Scale
- 2 medium zucchinis (about 1 pound)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- Salt and pepper to taste
- 1/2 teaspoon lemon juice (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Grilled chicken or shrimp (optional)
- Cherry tomatoes (optional)
- Spinach or arugula (optional)
Instructions
- Prepare the zucchini noodles using a spiralizer or julienne peeler.
- Make the pesto sauce by blending basil, pine nuts, garlic, and Parmesan in a food processor, then slowly adding olive oil.
- Toss the zucchini noodles with the pesto sauce in a large bowl.
Notes
- Wash zucchinis thoroughly before spiralizing.
- Salt the zucchini noodles before cooking to draw out moisture.
- Store leftover noodles and pesto separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook and Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2 grams
- Sodium: 200 mg
- Fat: 25 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 22 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 10 mg