Pasta al Pesto di Cavolo

Pasta al Pesto di Cavolo is a deliciously unique Italian dish that combines the vibrancy of kale pesto with tender pasta, all baked to perfection. This keto-friendly recipe offers a flavorful twist on traditional pasta while keeping carbs low and nutrients high.

Ingredients

• Kale - 150 grams, stems removed
• Parmesan cheese - 50 grams, grated
• Pine nuts - 30 grams, toasted
• Garlic - 1 clove, minced
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Zucchini noodles - 300 grams
• Mozzarella cheese - 100 grams, shredded

Steps

1. Preheat your oven to 180°C (350°F).
2. In a food processor, combine the kale, Parmesan cheese, toasted pine nuts, minced garlic, lemon juice, salt, and black pepper.
3. Blend the ingredients while slowly adding the olive oil until a smooth pesto forms. Adjust seasoning if necessary.
4. In a large mixing bowl, combine the zucchini noodles with the kale pesto, ensuring the noodles are well coated.
5. Transfer the pesto-coated zucchini noodles to a baking dish and spread evenly.
6. Top with shredded mozzarella cheese, spreading it evenly over the noodles.
7. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from kale, which support overall health.
• Low in carbs, making it suitable for ketogenic diets.

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