Description
Zucchini noodles tossed in a vibrant and creamy pesto sauce for a light and healthy alternative to traditional pasta.
Ingredients
Units
Scale
- 2 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese (optional for a vegan version)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
- In a food processor, combine the basil, pine nuts, garlic, olive oil, Parmesan (if using), lemon juice, salt, and pepper.
- Blend until the pesto sauce is smooth and well combined.
- In a large mixing bowl, toss the zucchini noodles with the pesto sauce until well coated.
- Serve immediately, garnished with additional Parmesan if desired.
Notes
- For a gluten-free or vegan version, omit the Parmesan cheese or use a vegan alternative.
- If you prefer a warm dish, lightly sauté the zucchini noodles in a pan for a few minutes before tossing with the pesto.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg