Zucchini Pasta with Almond Pesto - 20 Dishes

Sharing is caring!

 

Zucchini Pasta with Almond Pesto

Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Main Dish, Side Dish
Servings: 4 people
Calories: 335kcal

Ingredients:

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
Tried this recipe?Let us know how it was!

Leave a Comment

No Comment