This No-Carb Zucchini Pesto 'Pasta' Is the Best of Summer
Look, it’s not that I’m anti-carb, but I’m always finding ways to make my pasta just a little bit lighter. And in the summer, when my garden’s overflowing, swapping the real noodles for veggies is a no-brainer. This recipe uses fresh, uncooked zucchini (yellow squash works just as well) to hold the delicious flavor of basil and garlic, and you seriously won’t even miss the carbs.
MORE: Better-for-Your Fettuccine Alfred
Photo credit: Emily Kate Roemer/ClintonKelly.com
Zucchini Noodles with Pesto & Parmesan
Serves 4
Prep time: 20 minutes
Ingredients
3 medium-large zucchini, cut into noodles with a spiralizer, mandolin, or peeler
4 c basil leaves
⅓ c roasted almonds
½ c grated Parmesan Cheese, plus more for garnish
2 cloves garlic
juice and zest from 1 lemon
salt & pepper
MORE: Two Simply Delicious Meals to Make with Summer Tomatoes
Directions
1. Place the noodles in a colander and sprinkle with ½ teaspoon of salt. Toss, and set aside while you make the pesto, or at least 10 minutes.
2. Combine the pesto ingredients except for the olive oil in a food processor, and pulse just until chopped and combined. Pulse in the olive oil, and taste, adding salt and pepper if needed (this will depend on the saltiness of your parmesan.)
3. In a large serving bowl, toss the noodles (shake off excess water first) with the pesto until combined, and serve garnished with parmesan and black pepper.
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