Zucchini Noodles with Pesto Sauce
Enjoy a light, fresh, and guilt-free pasta night with these zucchini noodles tossed in a creamy homemade basil pesto. This dish is bursting with flavor, easy to prepare, and perfect for anyone seeking a low-carb, nutrient-rich meal. Add cherry tomatoes for a pop of color and extra freshness.
Equipment
- 1 Food processor
- 1 Large skillet
- 1 Knife and cutting board
- 1 Measuring cups and spoons
Ingredients
- 4 each medium-sized zucchinis
- 1 cup Cherry Tomatoes
- 2 Cloves of Garlic minced
- 1/2 cup Pine nuts
- 1/2 cup of freshly grated Parmesan cheese
- A handful of fresh basil leaves
- 1/2 cup of extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Gather your zucchini, cherry tomatoes, and pesto. You’ll also need some olive oil, salt, and pepper.
- Make Zucchini Noodles: Use a spiralizer to turn your zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- Sauté: Heat some olive oil in a pan over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, until they’re slightly softened.
- Add the Tomatoes: Add the cherry tomatoes to the pan and continue to sauté until the tomatoes are heated through.
- Add the Pesto: Reduce the heat to low and stir in your pesto. Make sure all the noodles and tomatoes are well coated.
- Season and Serve: Season with salt and pepper to taste, then serve your delicious dish!
Notes
Nutrition Information (per serving):
Calories: 250
Protein: 5g
Carbohydrates: 15g
Fat: 20g
Fiber: 5g
Servings: 4
Nutrition
Calories: 250kcal
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