Description
Cheesy Passover Pesto Zoodles, this low carb, gluten free vegetarian recipe features yellow and green zucchini pasta, basil parmesan pesto, creamy mozzarella, fresh tomatoes and pine nuts.
Ingredients
Scale
- For the Pesto:
- 1 cup tightly packed fresh basil leaves
- 1/3 cup Natural & Kosher Parmesan Cheese
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 2 tsp lemon zest
- 1/4 tsp black pepper
- 1/8 tsp salt
- For the zucchini noodles:
- 3 green zucchini
- 2 yellow zucchini
- 1 tsp extra virgin olive oil
- 3 tbsp pine nuts
- 3/4 cup Les Petites Fermieres Shredded Mozzarella
- 1 cup grape tomatoes
- 1/8 tsp salt (optional)
- Lemon zest for garnish
Instructions
- To prepare the pesto, combine all the ingredients in the food processor and pulse until well combined. Set aside
- Make the zucchini noodles using the spiralizer and set them aside ( see spiralizing tools on the blog post)
- In a large non-stick skillet, heat 1 teaspoon of olive oil. Add pine nuts and cook over medium heat for about 3 minutes or until golden brown, stirring constantly to keep them from burning. Set aside
- In the same skillet, add about half of the pesto sauce. Add the noodles and the rest of the pesto on top. Toss well and cook over medium heat for 3-4 minutes. Add cheese, toss well and continue cooking until melted, 3-4 minutes. Add the tomatoes and salt and cook for another 3 minutes
- Garnish with lemon zest and black pepper, if desired, and serve immediately
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 222
- Sugar: 1.5
- Sodium: 371
- Fat: 20.4
- Saturated Fat: 5.2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 4.5
- Fiber: 1.1
- Protein: 7.5
- Cholesterol: 15.3