Low Carb Pesto Pasta
Elevate your pasta night with this vibrant and nutritious Low Carb Pesto Pasta recipe—a guilt-free twist on the Italian classic! Made with zucchini noodles (zoodles) instead of traditional pasta, this dish is packed with fresh flavors and perfect for those following keto, paleo, or gluten-free diets. The homemade pesto bursts with aromatic basil, creamy Parmesan, roasted pine nuts, and a hint of zesty lemon, creating a luscious sauce that’s irresistibly good. Lightly sautéed zoodles retain their crisp-tender texture and are beautifully complemented by juicy cherry tomatoes for added freshness. Ready in just 25 minutes and boasting wholesome ingredients, this quick and easy recipe is ideal for lunch or dinner when you’re craving something light yet flavorful.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 cups Fresh basil leaves
- 0.5 cup Pine nuts
- 0.75 cup Parmesan cheese, grated
- 2 large Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 cup Cherry tomatoes, halved
Instructions
1. Begin by washing and trimming the ends of the zucchini. Using a spiralizer or a julienne peeler, cut the zucchini into noodle-shaped strands (also known as zoodles). Set aside on a clean tea towel to absorb excess moisture.
2. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse a few times until all ingredients are chopped and well combined.
3. Slowly add the extra-virgin olive oil while the food processor is running, until the mixture becomes a smooth paste. You may need to stop and scrape down the sides of the bowl a couple of times.
4. Season the pesto with salt, black pepper, and fresh lemon juice. Give it one more pulse to mix everything together.
5. In a large, non-stick skillet over medium heat, lightly sauté the zoodles for about 2-3 minutes, just until they are tender but still crisp. Be careful not to overcook them as they can become mushy.
6. Remove the skillet from the heat and toss the zoodles with the fresh pesto sauce until they are well coated.
7. Add the halved cherry tomatoes to the pasta and gently mix them in.
8. Serve immediately, topped with additional grated Parmesan if desired.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 9080 mg | 395% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 61.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2657 mg | 57% | |
*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.
