Zucchini Noodles with Pesto

If you’re looking for a guilt-free pasta, look no further! This bowl will satisfy the pasta craving and make sure you eat your vegetables. A spiralizer will be your best bud for this job, but it’s totally possible to do it without one (I did this batch by hand). This recipe is suitable for gluten-free and diabetic friends. Other great vegetables to use for this are broccoli stems, parsnips and sweet potato.

For the noodles:
2 medium zucchinis, washed
1 large carrot, washed and peeled
Parmesean cheese for garnish, grated

For the pesto:
4 cups fresh basil leaves
3 garlic cloves, peeled
1/4 cup Parmesan cheese, grated
1/2 cup pine nuts
1/4 cup olive oil (plus more as needed)
salt and pepper

For the noodles (with a spiralizer):
– spiralize the zucchinis and carrot
– place thin layers of noodles between paper towel and pat dry

For the noodles by hand:
– using a peeler, peel one side of the zucchini in the same direction until there is a flat base (about 4 times)
– flip the zucchini over and use the flat side to keep it in place on the cutting board
– continue to peel wide strips of the zucchini, stacking each piece in a low pile
– slice each pile lengthwise into thin strips
– do the same thing for the carrot
– place thin layers of noodles between paper towel and pat dry

For the pesto:
– blend all ingredients in a food processor or a mortar and pestle until smooth
– add more olive oil as needed to thin it out
– season with salt and pepper

For the cooking:
– in a large pan on medium heat, heat some olive oil and add the noodles
– cook for about 2 minutes
– add 2 tbsp of pesto and toss
– serve with freshly grated Parmesan cheese

Yield: 2 portions



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