Zucchini Noodle Basil Pesto Pasta
A fresh, easy, and low-carb pasta perfect for a mid-week meal.
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 20 – 30 minutes
Cooking time: 10 – 15 minutes
Ingredients:
- 3 medium zucchinis, spiralized
- 1 Tbsp olive oil
- Salt & pepper, to taste
- 2 cups fresh basil leaves
- ¼ cup parmesan cheese
- ¼ cup pine nuts
- 2 cloves garlic
- ½ cup olive oil
- Juice of ½ lemon
- cherry tomatoes, halved
To serve:
- parmesan cheese grated
- chili flakes
How To Make Zucchini Noodle Basil Pesto Pasta
- In a food processor, blend basil, parmesan, pine nuts, garlic, and lemon juice, then slowly drizzle in olive oil while blending until smooth.
- Season with salt & pepper to taste.
- Set aside.
- Heat olive oil in a pan over medium heat.
- Add spiralized zucchini and sauté for 2-3 minutes until just tender be (don’t overcook, or they’ll get watery).
- Season with salt & pepper.
- Remove zucchini noodles from heat and toss with the pesto sauce.
- Add cherry tomatoes. Garnish with extra parmesan, pine nuts, and a drizzle of olive oil.
- Serve immediately and enjoy.