Zucchini Pasta in Fresh Parmesan Pesto Sauce

Forgo high-carb noodles for these light, low carb, gluten-free zoodles instead. Zucchini pasta is a simple side dish that lends a brightly colored, low-calorie compliment to any weight loss meal, and eating them raw allows you to reap all of the high nutrient and fiber benefits. Give them a boost of extra flavor and healthy omega-3 fatty acids with this herb-dense pesto sauce, and enjoy this dish at room temperature or chilled on a breezy summer’s day.

Raw Zucchini Pasta in Fresh Parmesan Pesto Sauce

 

4 zucchinis

2 cups fresh basil leaves, loosely packed Zucchini 2

3 cloves fresh garlic

1/3 cup extra-virgin cold pressed olive oil

Juice of 1 lemon

Sea salt and cracked black pepper, to taste

¼ cup fresh low-fat Parmesan cheese, grated

Cherry or grape tomatoes, halved (optional)

 

In a food processor, combine the basil and garlic until coarsely chopped. With the processor still running, slowly pour in the olive oil, lemon juice and Parmesan, stopping the processor occasionally to scrape down the sides of the bowl with a rubber spatula. Add in the salt and pepper, continuing to pulse the mixture until well blended.

Remove the ends of the zucchini. Using a mandoline or julienne peeler, slice the zucchini into thin noodles. With clean hands, toss the noodles gently with the pesto sauce, until the noodles are well coated. Top with tomatoes.

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