Zucchini Noodle Pesto Pasta
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Serves: 2
summer flavor packed with vitamins
This is a great low-carbohydrate recipe but you still get the satisfying "pasta" taste. The pesto provides a fresh summer flavor and it is packed with vitamins, minerals, and phytonutrients.
Ingredients
- 1 large zucchini
- 1 cup basil
- 2 cups spinach
- 2 cloves fresh garlic
- 1/4 cup olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup toasted almonds
- 1/4 cup freshly grated Parmesan cheese (optional)
- Salt and pepper to taste
Directions
Peel thin layer of skin off zucchini and discard
Using a vegetable or julienne peeler slice zucchini into noodles
Continue slicing until you reach the seeded center of the zucchini
Place noodles in a large mixing bowl
In a food processor or blender add basil, spinach and garlic, pulse for a few seconds
Scrape down the sides, return lid and process, slowly add olive oil in a steady stream
Scrape down the sides, add lemon juice and toasted almonds, return lid and process until almonds are ground
Scrape down the sides and add Parmesan cheese, return lid and process for a few more seconds, add a little water if the pesto is dry
Pour pesto over zucchini noodles and mix to combine
You can serve at room temperature or add to a skillet and heat until desired temperature (both ways are delicious)