Low Carb Pasta with Pesto Sauce
Elevate your pasta night with this fresh and flavorful Low Carb Pasta with Pesto Sauce, a guilt-free twist on a classic Italian favorite! This vibrant recipe swaps traditional noodles with nutrient-packed spiralized zucchini (zoodles), creating a lighter, gluten-free base that's perfect for health-conscious foodies. Tossed with a homemade pesto bursting with the aroma of fresh basil, creamy Parmesan cheese, and the rich texture of pine nuts or walnuts, each bite is a celebration of bold, Mediterranean-inspired flavors. Juicy cherry tomatoes add a pop of color and sweetness, while a hint of zesty lemon brightens the dish to perfection. Ready in under 30 minutes, this easy, vegan-friendly recipe proves that indulgence and healthy eating can live deliciously side by side. Perfect for busy weeknights or elegant dinner parties, serve this low carb delight with extra Parmesan and fresh basil for a crowd-pleasing finish!
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Recipe Information
Ingredients
- 3 cups zucchini spiralized (zoodles)
- 1 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 2 cups fresh basil leaves
- 0.5 cup parmesan cheese grated
- 0.5 cup nuts (pine nuts or walnuts)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the pesto sauce. In a food processor, combine fresh basil leaves, grated Parmesan cheese, nuts, and peeled garlic cloves. Pulse the ingredients until they are finely chopped.
With the food processor running, gradually add olive oil in a steady stream and process until the mixture becomes a smooth paste.
Add lemon juice, salt, and black pepper to the pesto mixture. Pulse a few more times to combine all the ingredients. Taste and adjust the seasoning if necessary, then set the pesto aside.
Next, prepare the zucchini noodles (zoodles). If you haven't already, spiralize the zucchini to create about 3 cups of noodles.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Toss in the spiralized zucchini noodles and sauté them gently for 2-3 minutes until they are slightly tender but still retain a bit of crunch.
Add cherry tomatoes to the skillet and continue to cook for an additional 2 minutes, allowing them to warm through.
Remove the skillet from the heat and spoon the freshly made pesto sauce over the zoodles and tomatoes.
Stir well to ensure the noodles are evenly coated with pesto. Adjust seasoning with additional salt and pepper if desired.
Serve the low carb pasta in bowls, garnished with extra grated Parmesan cheese and a few fresh basil leaves if desired. Enjoy immediately.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.6 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1473 mg | 113% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1610 mg | 34% | |
*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.
