Zoodles with Pesto

Serving Size
3 cups
Servings
4
Prep Time
10 minutes
Cook Time
3 minutes
zoodles with pesto

Nutrition Information

Calories 258
Fat 25 g
Saturated fat 3.6 g
Sodium 119 mg
Carbs 8.5 g
Protein 5 g
Potassium 612 mg
Health Benefit

Ingredients

1/4 cup
1/3 cup, plus 1 teaspoon
4 medium, noodled, or 12 cups zucchini noodles (about 1 1/2 lb)
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Directions
  1. To prepare the pesto: Combine basil, pine nuts, Parmesan, and garlic in food processor and process until finely chopped. With food processor running, pour in 1/3 cup olive oil in steady stream until mixture is smooth. Set aside.
  2. In large nonstick skillet over medium-high heat, combine remaining 1 tsp olive oil and zucchini noodles. Cook, tossing with tongs, until zucchini is warmed through, about 2 minutes. Add pesto sauce and toss to coat. Season to taste with salt and pepper, and garnish with red pepper flakes, if desired. Serve immediately. 
  3. Handy Hint: To save time (or if you don't have a veggie spiralizer), look for already-noddled zucchini and squash packaged in the produce section of your grocery store.
Joy Manning