Zucchini Noodles with Pesto

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:

1. 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.
2. 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).
3. 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!