Low Carb Pasta with Pesto Sauce
Indulge in the fresh flavors of Low Carb Pasta with Pesto Sauce, a vibrant and healthy twist on a classic Italian favorite. This quick and easy recipe swaps traditional pasta for zucchini noodles (zoodles), creating a light yet satisfying dish that's perfect for those following a low-carb lifestyle. The homemade pesto sauce, made with aromatic fresh basil, Parmesan cheese, and your choice of pine nuts or walnuts, delivers a rich, creamy texture and bursts of herbaceous flavor. Juicy cherry tomatoes add a pop of sweetness and color, while a hint of garlic and a squeeze of lemon juice elevate the dish to gourmet status. Ready in just 25 minutes, this one-skillet recipe is ideal for busy weeknights or as a refreshing meal that doesn’t compromise on taste. Serve with a sprinkle of Parmesan and fresh basil for a restaurant-quality presentation. Keto-friendly, gluten-free, and absolutely delicious!
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Ingredients
- 3 cups zucchini spiralized (zoodles)
- 1 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 2 cups fresh basil leaves
- 0.5 cup parmesan cheese grated
- 0.5 cup nuts (pine nuts or walnuts)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Start by preparing the pesto sauce. In a food processor, combine fresh basil leaves, grated Parmesan cheese, nuts, and peeled garlic cloves. Pulse the ingredients until they are finely chopped.
Step 2
With the food processor running, gradually add olive oil in a steady stream and process until the mixture becomes a smooth paste.
Step 3
Add lemon juice, salt, and black pepper to the pesto mixture. Pulse a few more times to combine all the ingredients. Taste and adjust the seasoning if necessary, then set the pesto aside.
Step 4
Next, prepare the zucchini noodles (zoodles). If you haven't already, spiralize the zucchini to create about 3 cups of noodles.
Step 5
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Step 6
Toss in the spiralized zucchini noodles and sauté them gently for 2-3 minutes until they are slightly tender but still retain a bit of crunch.
Step 7
Add cherry tomatoes to the skillet and continue to cook for an additional 2 minutes, allowing them to warm through.
Step 8
Remove the skillet from the heat and spoon the freshly made pesto sauce over the zoodles and tomatoes.
Step 9
Stir well to ensure the noodles are evenly coated with pesto. Adjust seasoning with additional salt and pepper if desired.
Step 10
Serve the low carb pasta in bowls, garnished with extra grated Parmesan cheese and a few fresh basil leaves if desired. Enjoy immediately.
Nutrition Facts
| Serving size | (666.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1216.9 |
| Total Fat 100.7g | 0% |
| Saturated Fat 28.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 71.4mg | 0% |
| Sodium 3022.3mg | 0% |
| Total Carbohydrate 31.1g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 11.6g | |
| Protein 59.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1472.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1609.9mg | 0% |
Source of Calories