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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.

Cheesy Passover Pesto Zoodles


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Kosher / Vegetarian

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

  • 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 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

  1. To prepare the pesto, combine all the ingredients in the food processor and pulse until well combined. Set aside
  2. Make the zucchini noodles using the spiralizer and set aside
  3. 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
  4. 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
  5. Garnish with lemon zest and black pepper, if desired and serve immediately
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