Pasta con Pesto di Rucola

Pasta con Pesto di Rucola is a vibrant and flavorful dish featuring fresh arugula pesto that offers a peppery kick. This Paleo-friendly meal is quick to prepare, making it perfect for a delightful Italian lunch.

Ingredients

• Zucchini noodles - 200 grams
• Fresh arugula - 50 grams
• Pine nuts - 30 grams
• Extra virgin olive oil - 3 tablespoons
• Garlic - 1 clove
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Prepare the zucchini noodles using a spiralizer or a vegetable peeler and set aside.
2. In a food processor, combine arugula, pine nuts, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper.
3. Blend until smooth, adding more olive oil if necessary to reach desired consistency.
4. In a large skillet over medium heat, add the zucchini noodles and sauté for 2-3 minutes until just tender.
5. Remove from heat and toss the zucchini noodles with the arugula pesto until well coated.
6. Serve immediately, garnished with extra pine nuts or a drizzle of olive oil if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 32 g
• Saturated Fat: 4 g
• Unsaturated Fat: 28 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from arugula, supporting overall health.
• Low in carbohydrates, making it suitable for a Paleo diet.

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