Zucchini Noodles with Pesto


Zucchini Noodles with Pesto

Ingredients:

1 large zucchini, spiralized

1/4 cup pesto

1/4 cup olive oil

1 clove garlic, minced

Salt and pepper, to taste

Parmesan cheese, for garnish

Method:

1. In a large bowl, combine zucchini noodles, pesto, olive oil, garlic, salt and pepper.

2. Toss until well coated.

3. Divide between two plates and garnish with Parmesan cheese.

4. Serve immediately.

This simple and healthy recipe for zucchini noodles with pesto is a great way to use up summer zucchini. The pesto is full of flavour and the zucchini noodles are a great low-carb alternative to pasta. You can easily make this recipe vegan by omitting the Parmesan cheese.

Potential changes & improvements:

-Add some grilled chicken or shrimp for a heartier meal.

-Swap out the pesto for a different sauce, like a tomato or Alfredo sauce.

-Add some chopped vegetables, like tomatoes, bell peppers or onions.

Works Well With…

This dish goes well with a green salad and a piece of crusty bread.

Common Mistakes:

-Not spiralizing the zucchini noodles properly, so they end up being too thick or too thin.

-Not seasoning the noodles enough, so they end up being bland.

Nutritional Information:

One serving of this recipe contains approximately:

Calories: 300

Fat: 28 g

Saturated Fat: 4 g

Cholesterol: 10 mg

Sodium: 330 mg

Carbohydrates: 10 g

Fiber: 3 g

Sugar: 4 g

Protein: 5 g

Allergens:

This recipe contains tree nuts (pesto contains pine nuts) and dairy (parmesan cheese).


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