Description
A healthy and low-carb alternative to traditional pasta using spiralized zucchini noodles tossed with a flavorful homemade pesto sauce.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- Salt and pepper, to taste
Instructions
- Start by washing the zucchinis thoroughly. Cut off the ends and use a spiralizer to create noodle-like strands.
- Place the zucchini noodles in a colander, sprinkle with a pinch of salt, and let them sit for about 15 minutes to release excess moisture.
- While the zucchini drains, prepare the pesto. In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, garlic, salt, and pepper.
- With the processor running, slowly drizzle the olive oil until the mixture is well blended and creamy. Adjust seasoning if necessary.
- After 15 minutes, gently pat the zucchini noodles with a paper towel to remove any remaining moisture.
- In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
- Remove the skillet from heat and add the prepared pesto sauce to the zucchini noodles. Toss well to combine.
- Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
Notes
- For a different flavor, consider adding lemon juice or zest to the pesto.
- This dish is best served right after preparation to maintain the texture of the zucchini noodles.
- Prep Time: 15
- Cook Time: 10
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg