Description
A fresh and healthy alternative to pasta, zucchini noodles are tossed with homemade pesto for a light and flavorful dish.
Ingredients
Scale
- 4 medium zucchini
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize the zucchini into noodles using a spiralizer.
- In a food processor, combine basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper.
- In a large bowl, toss the zucchini noodles with the pesto until well coated.
- Serve immediately, garnished with additional Parmesan if desired.
Notes
- For added protein, consider adding grilled chicken or shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg