Zucchini Noodles with Basil Pesto

zucchini noodles with basil pesto


Zucchini Noodles with Basil Pesto
Serves 4
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463 calories
18 g
11 g
41 g
10 g
7 g
457 g
224 g
13 g
0 g
31 g
Nutrition Facts
Serving Size
457g
Servings
4
Amount Per Serving
Calories 463
Calories from Fat 363
% Daily Value *
Total Fat 41g
64%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 11mg
4%
Sodium 224mg
9%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
17%
Sugars 13g
Protein 10g
Vitamin A
15%
Vitamin C
103%
Calcium
21%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Noodles
  1. 4 large zucchinis
  2. 1 sweet onion
  3. 2 tbs olive oil
For the Pesto
  1. 2 tbs pinenuts, untoasted
  2. 1 garlic clove
  3. 1/2 cup olive oil
  4. 1/2 cup parmesan, grated
Instructions
  1. Using a spiralizer, make noodles out of the zucchini. Set on paper towels to soak up the excess water from the zucchini.
  2. Cut the ends off of the onion and then cut the onion in half. Thinly slice each half until you are left with thin strips of onion. (My spiralizer has a slicer attachment so I used that on the onion.)
  3. In a large non-stick skillet, heat 2 tbs of olive oil on medium until hot. Once heated, put the noodles and onions in the pan. Sauté noodles and onion until desired texture. I do 7 to 10 minutes just before they start to brown.
  4. While the noodles are sautéing, place all of the ingredients for the pesto in a food processor and turn on until smooth and creamy.
  5. Once the noodles are to your liking, place in a large bowl and toss with the pesto.
  6. Optional: garnish with fresh basil leaves and parmesan.
Notes
  1. A spiralizer and food processor are needed for this recipe.
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calories
463
fat
41g
protein
10g
carbs
18g
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diary of a southern mrs. http://www.diaryofasouthernmrs.com/

 

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