Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 97 | ||
Calories from Fat: 83 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 64.6mg | 2 % | |
Potassium 146mg | 4 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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