Description

A light, healthy, and flavorful dish featuring spiralized zucchini noodles tossed in a fresh basil pesto sauce. Perfect as a low-carb and gluten-free alternative to traditional pasta.

Ingredients

Units Scale

4 medium zucchinis, spiralized
2 cups fresh basil leaves
1/3 cup pine nuts
2 garlic cloves
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
1 tablespoon lemon juice

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Instructions

Spiralize the zucchinis and set them aside on paper towels to absorb excess moisture.
In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
Add Parmesan cheese and lemon juice, and pulse again to combine.
While the processor is running, slowly drizzle in olive oil until the pesto reaches a smooth consistency.
Season the pesto with salt and pepper to taste.
In a large pan, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
Remove from heat and toss the noodles with the prepared pesto.
Serve immediately with extra Parmesan if desired.

Notes

You can use store-bought pesto to save time.
Add grilled chicken or shrimp for extra protein.
Do not overcook zucchini noodles to prevent them from becoming mushy.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 210mg
Fat: 29g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 8g
Cholesterol: 10mg