Low Carb Classic Basil Pesto Pasta
Discover the perfect blend of vibrant flavors and health-conscious ingredients with our Low Carb Classic Basil Pesto Pasta. This guilt-free twist on the traditional Italian favorite swaps carb-heavy pasta for fresh, spiralized zucchini noodles, or "zoodles," creating a light and refreshing base. The homemade basil pesto, crafted from aromatic fresh basil leaves, toasted pine nuts, garlic, Parmesan cheese, and a touch of zesty lemon juice, delivers a creamy, bold flavor that's both indulgent and wholesome. Ready in just 20 minutes, this quick and easy recipe is packed with nutrients and brimming with Mediterranean charm. Perfect for keto dieters, low-carb enthusiasts, or anyone seeking a satisfying yet lighter alternative, this dish is an elegant solution to weeknight meals or casual gatherings. Enjoy its comforting taste and vibrant presentation topped with an optional sprinkle of Parmesan cheese—simple, healthy, and irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Zucchini
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Wash the zucchini thoroughly and trim the ends. Using a spiralizer, create zucchini noodles, also known as 'zoodles'. If you don't have a spiralizer, slice the zucchini into thin strips using a julienne peeler or a sharp knife.
Blanch the zucchini noodles in boiling water for about 2 minutes until they are just tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain the zoodles and set aside.
In a dry skillet over medium heat, lightly toast the pine nuts for about 2-3 minutes until they are golden brown and fragrant. Be sure to stir frequently to prevent burning. Remove from heat and let them cool.
In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, salt, and pepper. Pulse the ingredients until they are coarsely combined.
While the food processor is running, gradually add the olive oil in a steady stream. Process until the mixture becomes smooth and emulsified.
Add the lemon juice and pulse again to combine. Taste the pesto and adjust salt and pepper if needed.
In a large bowl, combine the blanched zucchini noodles with the pesto. Toss gently until the noodles are evenly coated with the pesto sauce.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6618 mg | 288% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 36.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
