Low Carb Pesto Spaghetti
Elevate your weeknight dinners with this vibrant Low Carb Pesto Spaghetti! This recipe swaps traditional pasta for tender zucchini noodles, creating a guilt-free, gluten-free alternative that's bursting with flavor. Fresh basil, toasted pine nuts, garlic, and Parmesan cheese come together in a creamy homemade pesto, perfectly balanced with a hint of lemon juice for brightness. Ready in under 30 minutes, this dish pairs wholesome ingredients with simple techniques for an effortlessly elegant meal. Perfect for anyone seeking a keto-friendly or low-carb lifestyle, this zucchini pesto spaghetti is both nutritious and satisfying. Serve it as a light main course or a delightful side dish—finished with extra Parmesan for a touch of indulgence!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 0.5 cups Parmesan cheese, grated
- 2 Garlic cloves
- 0.5 cups Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
Instructions
Use a spiralizer or a julienne peeler to create spaghetti-like strands from the zucchinis. Set aside.
In a dry skillet over medium heat, toast the pine nuts for about 2-3 minutes, stirring frequently, until golden brown. Remove from heat and let cool.
In a food processor, combine the basil leaves, cooled pine nuts, grated Parmesan cheese, garlic cloves, salt, and black pepper. Pulse until the mixture is finely chopped.
While the processor is running, gradually stream in the olive oil and continue processing until the mixture is smooth and creamy.
Add the lemon juice and blend for another few seconds. Taste and adjust seasoning with additional salt or lemon juice if needed.
Heat a large non-stick pan over medium heat. Add the zucchini noodles and sauté for 3-5 minutes, or until they're tender but still slightly crisp.
Remove the pan from heat and add the pesto sauce to the warm zucchini noodles, gently tossing to coat evenly.
Serve immediately with additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 9318 mg | 405% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 56.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2078 mg | 44% | |
*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.
