Diet-Friendly Zucchini Noodles with Pesto

Vibrant Zucchini Ribbons Tossed in Fresh Basil Pesto 

 Ingredients: 

 

3 medium zucchinis 

 2 cups fresh basil leaves 

 1/3 cup pine nuts 

 1/3 cup grated Parmesan cheese 

 2 cloves garlic 

 1/2 cup extra virgin olive oil Salt and pepper to taste 

 Cherry tomatoes, halved (for garnish) 

 Fresh basil leaves (for garnish) 

 

Directions: 

 Using a spiralizer or a julienne peeler, create zucchini noodles by turning the zucchinis into thin ribbons. Set aside. In a food processor, combine fresh basil, pine nuts, Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped. With the food processor running, gradually add the olive oil in a steady stream until the pesto reaches a smooth and creamy consistency. Season the pesto with salt and pepper according to your taste. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly softened. Remove the skillet from heat and add the prepared pesto. Toss the noodles gently until they are evenly coated with the pesto sauce. Garnish the zucchini noodles with halved cherry tomatoes and fresh basil leaves. Serve the dish immediately as a refreshing and low-calorie alternative to traditional pasta. 

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 280 kcal | Servings: 2 servings