Description
A light and healthy dish featuring spiralized zucchini noodles tossed in a flavorful homemade pesto sauce. Perfect as a low-carb, gluten-free alternative to traditional pasta.
Ingredients
Units
Scale
- 4 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/3 cup olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tbsp lemon juice (optional)
Instructions
- Spiralize the zucchinis into noodle shapes and set aside.
- In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and lemon juice if using. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Season the pesto with salt and pepper to taste.
- In a large skillet over medium heat, sauté the zucchini noodles for 2-3 minutes until just tender.
- Remove from heat and toss with the prepared pesto sauce until evenly coated.
- Serve immediately, garnished with extra Parmesan or basil if desired.
Notes
- Do not overcook the zucchini noodles to avoid sogginess.
- Pesto can be made ahead and stored in the refrigerator for up to 5 days.
- You can substitute pine nuts with walnuts or almonds if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg