Have you been trying to cut out pasta, but missing all the goodness that comes with noodles? Or are you looking for an alternative pasta-style dish with newer ingredients and flavors? I love this zucchini noodle and pesto dish! It’s light, easy and delicious! Enjoy as a vegetarian dish or try adding grilled shrimp for a protein boost.
ZUCCHINI NOODLES WITH PESTO adapted from www.twopeasandtheirpod.com
Serves 4
ingredients
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Himalayan sea salt and freshly ground black pepper, to taste
1/2 C Grape tomatoes
directions
1. Use a julienne peeler or spiralizer to cut the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat, for a few minutes.
“You don’t have to be great to start, but you have to start to be great.” -Zig Zagler
Be Well ~Meg @REJOOVwithMeg
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