Low Carb Pasta with Pesto and Cheese
Indulge in a guilt-free twist on a classic Italian favorite with this Low Carb Pasta with Pesto and Cheese recipe, featuring tender zucchini noodles coated in a rich, homemade basil pesto. Perfect for health-conscious food lovers, this dish swaps traditional pasta for spiralized zucchini, making it a gluten-free and keto-friendly option. The pesto sauce, made with fresh basil, pine nuts, Parmesan cheese, and a hint of lemon juice, delivers an irresistible burst of fresh, nutty, and tangy flavors. Ready in just 30 minutes from start to finish, this quick and easy recipe is a fantastic choice for weeknight dinners or light lunches. Serve it warm with a garnish of extra Parmesan or toasted pine nuts for added texture and elegance.
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Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Directions
Step 1
Using a spiralizer or a vegetable peeler, create zucchini noodles by cutting the zucchini into long strands resembling spaghetti.
Step 2
Place the zucchini noodles on a clean kitchen towel and gently pat them dry to remove any excess moisture.
Step 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Step 4
Add the garlic, finely minced, and sauté for 1 minute until fragrant, being careful not to let it burn.
Step 5
Add the zucchini noodles to the skillet and cook for about 5 minutes, stirring occasionally until they are slightly tender yet still crisp.
Step 6
Remove the skillet from heat and set aside.
Step 7
In a food processor, combine fresh basil leaves, pine nuts, Parmesan cheese, lemon juice, remaining 1 tablespoon of olive oil, salt, black pepper, and water.
Step 8
Process the mixture until smooth, scraping down the sides as needed to incorporate all ingredients uniformly.
Step 9
Adjust the consistency of the pesto with additional water if necessary, until it reaches your desired thickness.
Step 10
Transfer the cooked zucchini noodles to a large serving bowl.
Step 11
Pour the pesto sauce over the noodles and toss gently to combine, ensuring the noodles are well coated.
Step 12
Serve immediately, garnishing with extra Parmesan cheese and pine nuts if desired.
Nutrition Facts
| Serving size | (1228.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1051.7 |
| Total Fat 68.5g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 14.9g | |
| Cholesterol 44.5mg | 0% |
| Sodium 11015.9mg | 0% |
| Total Carbohydrate 85.0g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 71.1g | |
| Protein 32.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 671.2mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2546.5mg | 0% |
Source of Calories