Basil Pesto Zoodles
This dish is a lighter version of traditional pesto pasta. The basil pesto is a bit lighter and more tangy with less oil and added lemon juice, and the zoodles are less calories and carbohydrates than traditional pasta. The fresh herbs and vegetables pack it full of flavor without the guilt.
Prep Time20 minutes
Total Time20 minutes
Yield: 8 servings
- 4.5 C packed basil leaves
- 1.5 C shredded parmesan cheese, plus 1/2 cup for garnish
- 2 garlic cloves, minced
- 1/2 C pine nuts
- 1/2 C chopped walnuts
- zest & juice of 1 lemon
- 1 C olive oil
- 1 tsp salt
- 8 medium sized zucchini and/or yellow summer squash
- 1/2 C shredded fresh mozzarella
- 2 C sliced cherry tomatoes
- 1/2 C pine nuts, for garnish
- Combine basil leaves, nuts, garlic, salt, lemon juice & zest in food processor. Let motor run and slowly drizzle olive oil into processor until pesto is thoroughly mixed together.
- Use spriralizer to shred zucchini and yellow summer squash into noodles. Each serving is about 2 cups of "zoodles."
- Toss zoodles with approximately 1/4 cup of pesto.
- Top with 1/4 cup sliced cherry tomatoes and 1 tablespoon of mozzarella.
- Optional: garnish with pine nuts and shredded parmesan cheese.
Short Cut: Make this ahead of time and store in refrigerator for up to one week or freeze in ice cube tray. Each ice cube measures about 1 tablespoon.
Think Out of the Ice Box: Switch up the herbs and try this with cilantro or dill.
Note: This can be eaten as a raw dish or the zoodles can be cooked in the microwave or boiling water for 1 – 2 minutes.