How to Make Pesto Pasta Without the Carb Guilt
If you don’t have a spiralizer yet, you might be tempted to go get one after seeing how easy it is to create a more healthful alternative to standard noodles. If you’re not familiar with the spiralizer, it transforms vegetables into noodle- and rice-shaped dishes. There’s even a cookbook, Inspiralized, by Ali Maffucci, dedicated to recipes using the nifty tool.
In this recipe, the zucchini noodles have the same toothsome bite as pasta, but they’re packed with so many more vitamins and void of all those pesky carbs. Coated in creamy pesto, this dish makes for a perfect side dish at your summer cookouts.
Makes 4 servings
4 large zucchini
1 cup pesto
¼ cup shaved parmesan
Salt and freshly ground pepper to taste
Make zucchini noodles with a spiralizer. You can also use a mandolin with the julienne blade or a vegetable peeler and shave thin slices.
In a large bowl add zucchini noodles and pesto. Gently toss to coat all the noodles. Plate noodles and garnish with parmesan shavings. Add salt and fresh pepper to taste. Serve.
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