Zucchini Noodles with Pesto Sauce
A low-carb alternative to traditional pasta. Pesto, made from fresh basil, pine nuts, and olive oil, is a flavorful and healthy sauce that adds a burst of flavor to the zucchini noodles. Overall, this dish is a tasty and healthy option for those looking for a lighter meal.
Equipment
- Spiralizer or julienne peeler
- Skillet
- Food processor
Ingredients
FOR THE PESTO SAUCE
- 2 cups basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves
- salt and pepper to taste
FOR THE ZUCCHINI NOODLES
- 4 medium zucchini, spiralized into noodles
- 1/2 cup of pesto sauce minced
- 1/4 cup Parmesan cheese
- 1/2 cup grape tomatoes, halves
- 1/4 cup fresh basil, for garnish
Instructions
FOR THE PESTO SAUCE
- In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
- Pulse until the ingredients are finely chopped.
- While the food processor is running, slowly drizzle in the olive oil until the sauce is smooth.
- Season with salt and pepper to taste.
- Use 1/4 cup to make the Zucchini Noodles and store the rest in an airtight container in the refrigerator for up to a week.
FOR THE ZUCCHINI NOODLES
- Spiralize the zucchini into noodles using a spiralizer or a julienne peeler.
- Heat a large skillet over medium-high heat.
- Add the zucchini noodles to the skillet and cook for 2-3 minutes until they start to soften.
- Add the pesto sauce to the skillet and toss to combine with the noodles.
- Cook for an additional 2-3 minutes until the noodles are coated with pesto sauce and heated through. Add the grape tomatoes, stir to combine.
- Remove form the heat and sprinkle with Parmesan cheese, salt, and pepper to taste.
Notes
DID YOU MAKE THIS RECIPE? Follow us on Instagram at #leanbellaskitchen
Make sure to come back to this blog post to give us star ratings and reviews.