Description
A fresh and healthy dish made with spiralized zucchini and topped with flavorful basil pesto, perfect for a light meal or low-carb alternative to pasta.
Ingredients
Scale
- 3 medium zucchini, spiralized into noodles
- 1 tbsp olive oil
- Salt, to taste
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
Instructions
- Spiralize the zucchini into noodles and set aside.
- In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, and lemon juice.
- Pulse to combine, then slowly add 1/4 cup extra-virgin olive oil until smooth.
- In a skillet, heat 1 tbsp olive oil over medium heat.
- Add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
- Toss the zucchini noodles with the pesto and season with salt to taste.
- Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid overcooking zucchini to retain some crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: zucchini noodles, pesto, healthy recipe, low-carb, vegetarian