Pesto Zucchini Noodles | Low-Carb Pasta Alternative
If you’re looking for a wholesome and delicious low-carb alternative to traditional pasta, these Pesto Zucchini Noodles are a must-try. Bursting with flavor and nutrients, this recipe combines the freshness of zucchini with the richness of homemade pesto. It’s a delightful way to enjoy your favorite pasta flavors without the guilt.
- 2 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Spiralize the zucchinis to create zucchini noodles, then set them aside.
- In a dry pan, toast the pine nuts until they’re golden and fragrant. Remove from heat and let them cool.
- In a food processor, combine the basil, garlic, toasted pine nuts, and Parmesan cheese. Pulse until finely chopped.
- With the food processor running, gradually pour in the olive oil to create a smooth pesto. Season with salt and pepper.
- Heat a pan over medium heat and add a splash of olive oil. Sauté the cherry tomatoes for a few minutes until they soften.
- Add the zucchini noodles to the pan and toss with the sautéed cherry tomatoes.
- Stir in the prepared pesto, ensuring the noodles are evenly coated and heated through.
- Serve the zucchini noodles immediately, garnished with additional grated Parmesan cheese if desired.
Prep time: 15 minutes
Yield: 2 servings
These Pesto Zucchini Noodles are a delightful low-carb alternative to pasta, featuring zucchini noodles tossed in a flavorful homemade pesto.
Nutrition information: Calories: 320, Carbohydrates: 10g, Protein: 9g, Fat: 28g
Indulge in the goodness of this Pesto Zucchini Noodles recipe, perfect for a quick weeknight dinner or a light lunch. With the vibrant colors and vibrant flavors, it’s a dish that satisfies both your taste buds and your health-conscious goals.