A low-carb pasta alternative.
Zucchini Noodles with Pesto:
A Healthy, Low-Carb Delight!
This dish offers the perfect pasta alternative, full of fresh flavors and nutrients!
Ingredients:
For the Zucchini Noodles:
- 2 medium zucchinis (spiralized into noodles)
- 1 tbsp olive oil
- 1 clove garlic (minced)
- Salt & black pepper (to taste)
For the Pesto Sauce:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese (or nutritional yeast for vegan)
- ¼ cup pine nuts (or walnuts)
- 1 clove garlic
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt & black pepper (to taste)
Instructions:
- Make the Pesto: In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Slowly add olive oil while blending until smooth. Set aside.
- Cook the Zucchini Noodles: Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds. Add the zucchini noodles and cook for 2–3 minutes until just tender (don’t overcook, or they’ll become soggy).
- Combine & Serve: Remove from heat, toss with pesto, and mix well. Serve immediately with extra Parmesan and pine nuts on top.
Tips & suggestions:
- For extra protein, top with grilled chicken, shrimp, or tofu.
- Try adding roasted cherry tomatoes or sautéed mushrooms for more depth.
- Use nutritional yeast instead of Parmesan for a vegan option.
- Serve this light, vibrant dish for a quick and satisfying meal!
Enjoy your meal!
