Methi Pesto Pasta

Methi Pesto Pasta is a delightful fusion of Indian flavors and Italian cuisine, featuring a unique pesto made from fenugreek leaves. This low-carb dish is both nutritious and satisfying, perfect for a light yet flavorful meal.

Ingredients

• Zucchini Noodles - 200 grams
• Fresh Methi (Fenugreek) Leaves - 50 grams
• Basil Leaves - 20 grams
• Garlic - 2 cloves
• Pine Nuts - 30 grams
• Parmesan Cheese - 30 grams
• Olive Oil - 3 tablespoons
• Salt - to taste
• Pepper - to taste
• Lemon Juice - 1 tablespoon

Steps

1. Wash and chop the methi leaves and basil leaves finely.
2. In a blender, combine the methi leaves, basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth to create the pesto.
3. In a pan, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 3-4 minutes until slightly tender.
4. Remove the pan from heat and mix in the methi pesto until the zucchini noodles are evenly coated.
5. Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 27 g
• Saturated Fat: 5 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from methi and basil, promoting overall health.
• Low in carbohydrates, making it suitable for low-carb diets.

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