Zucchini Pasta with Almond Basil Pesto
This zucchini noodle pasta dish isn't only gluten-free, it's loaded with powerful vitamins and phytonutrients. Zucchini is a prime source of vitamin C that promotes cardiovascular health; it also contains lutein, a phytonutrient that's good for vision.
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Also see 20 Fabulous Pasta Recipes.
From Aim True by Kathryn Budig. Copyright © 2016 by Kathryn Budig. Reprinted by permission of William Morow Books, an imprint of HarperCollins Publishers.
- 2 zucchini
- 1/4 cup raw almonds
- 2 large handfuls fresh basil
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated pecorino cheese
- 2 garlic cloves, peeled
- 2 teaspoons pink salt
- 1 cup cherry tomatoes, halved
- Spiralize or peel the zucchini into noodle-like ribbons. Pat them with paper towels to remove excess liquid.
- Place the almonds, basil, oil, pecorino, garlic, and salt into a food processor and blend until the pesto is the desired consistency (I like a chunky texture). Gently fold the pesto into the zucchini noodles and toss with the cherry tomatoes.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g