Low Carb Pasta al Pesto
Transform your weeknight dinner routine with this vibrant and healthy Low Carb Pasta al Pesto recipe, a guilt-free twist on the Italian classic! Instead of traditional pasta, this dish features zucchini noodles as a nutrient-packed and low-carb alternative, making it perfect for keto-friendly or gluten-free lifestyles. The homemade basil pesto bursts with flavor, blending fresh basil leaves, parmesan cheese, pine nuts, garlic, and extra virgin olive oil into a creamy, aromatic sauce. A touch of lemon juice adds refreshing brightness, while sautéing the zucchini noodles ensures just the right amount of tender crunch. Quick and easy to prepare in under 30 minutes, this dish brings all the indulgent comfort of pasta with none of the carb overload. Serve it with a sprinkle of extra parmesan and toasted pine nuts for a visually stunning and irresistibly delicious finish!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 cups fresh basil leaves
- 0.5 cups parmesan cheese
- 0.25 cups pine nuts
- 2 cloves garlic
- 0.5 cups extra virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer or a julienne peeler to turn the zucchinis into noodles.
Place the zucchini noodles in a colander over the sink, sprinkle with a pinch of salt, and let them sit for about 10 minutes to release excess moisture.
While the zucchini noodles are draining, prepare the pesto. In a food processor, combine fresh basil leaves, parmesan cheese, pine nuts, and peeled garlic cloves.
Pulse the mixture until it is finely chopped.
With the food processor running, gradually stream in the extra virgin olive oil until the pesto is smooth and well combined.
Add the lemon juice, salt, and black pepper to the pesto, and pulse once more to incorporate the ingredients.
Taste the pesto and adjust the seasoning if needed.
To cook the zucchini noodles, heat a large skillet over medium heat. Add the zucchini noodles and sauté them for about 3-4 minutes until they are just tender and heated through.
Remove from heat and drain any excess moisture from the skillet.
Return the zucchini noodles to the skillet off the heat, and add the prepared pesto sauce.
Toss the noodles gently with the pesto until they are well coated.
Serve the Low Carb Pasta al Pesto immediately, topped with additional grated parmesan cheese and a sprinkle of pine nuts if desired.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2703 mg | 58% | |
*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.
