Zucchini Pasta with Almond Pesto
Ingredients:
- 2 lb Zucchini
- 0.33 c Almonds whole
- 2 cloves Garlic
- 1 c Fresh Parsley
- 0.33 c Parmesan Cheese grated
- 1 tbsp Olive Oil light
- 0.33 c Olive Oil extra virgin
- 1 tsp Sea Salt
- 0.125 tsp Crushed Red Pepper Flakes
Instructions:
- In a food processor process the almonds until finely ground.
- Add the garlic, parsley and Parmesan; pulse 4-6 times.
- Add in the 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.
- Spiralize the zucchini or use a grater with the zucchini lengthwise to get longer strands.
- Preheat a large skillet or wok over medium-high heat with 1 tablespoon olive oil.
- Cook the zucchini for 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.
- Toss the warm zucchini with the pesto, sprinkle with the crushed red chili pepper flakes (optional) and divide into pasta bowls.
- Season with additional salt and pepper to taste. Serve immediately.
Notes
To roast raw almonds, heat oven to 350°F, toss nuts on a sheet pan and roast for 10 minutes. Cool before using.
Nutrition
Calories: 335kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 741mg | Potassium: 758mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1800IU | Vitamin C: 61.1mg | Calcium: 189mg | Iron: 2.4mg
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