Pesto Zucchini Pasta

Pesto Zucchini Pasta is a refreshing and vibrant low-carb dish that combines spiralized zucchini with a rich and fragrant homemade pesto. This healthy alternative to traditional pasta is not only delicious but also packed with nutrients.

Ingredients

• Zucchini - 2 medium-sized
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Garlic - 1 clove
• Parmesan cheese (grated) - 30 grams
• Olive oil - 60 ml
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (for garnish)

Steps

1. Begin by washing the zucchini and cutting off the ends. Use a spiralizer to turn the zucchini into noodles and set aside.
2. In a food processor, combine the fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and black pepper to taste.
4. In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until they are slightly softened but still al dente.
5. Remove the skillet from heat and fold in the pesto sauce, ensuring the zucchini noodles are evenly coated.
6. Serve immediately, garnished with halved cherry tomatoes and additional grated Parmesan if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 10 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.4 L

Health Benefits

• Low in carbs, making it suitable for low-carb diets.
• Rich in antioxidants and healthy fats from the olive oil and nuts.

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