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Zucchini Pasta with Almond Pesto
Print Recipe
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Course:
Dinner, Lunch, Main Dish, Side Dish
Servings:
4
people
Calories:
335
kcal
Ingredients:
2
lb
Zucchini
0.33
c
Almonds
whole
2
cloves
Garlic
1
c
Fresh Parsley
0.33
c
Parmesan Cheese
grated
1
tbsp
Olive Oil
light
0.33
c
Olive Oil
extra virgin
1
tsp
Sea Salt
0.125
tsp
Crushed Red Pepper Flakes
Instructions:
In a food processor process the almonds until finely ground.
Add the garlic, parsley and Parmesan; pulse 4-6 times.
Add in the 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.
Spiralize the zucchini or use a grater with the zucchini lengthwise to get longer strands.
Preheat a large skillet or wok over medium-high heat with 1 tablespoon olive oil.
Cook the zucchini for 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.
Toss the warm zucchini with the pesto, sprinkle with the crushed red chili pepper flakes (optional) and divide into pasta bowls.
Season with additional salt and pepper to taste. Serve immediately.
Notes
To roast raw almonds, heat oven to 350°F, toss nuts on a sheet pan and roast for 10 minutes. Cool before using.
Nutrition
Calories:
335
kcal
|
Carbohydrates:
11
g
|
Protein:
8
g
|
Fat:
30
g
|
Saturated Fat:
4
g
|
Cholesterol:
5
mg
|
Sodium:
741
mg
|
Potassium:
758
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1800
IU
|
Vitamin C:
61.1
mg
|
Calcium:
189
mg
|
Iron:
2.4
mg
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