Description
A delightful and healthy dish featuring yellow zucchini noodles tossed in a flavorful pesto sauce.
Ingredients
Scale
- 2 medium yellow zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize the yellow zucchinis to create noodles.
- In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic.
- With the processor running, slowly add olive oil until the mixture is smooth.
- Season the pesto with salt and pepper to taste.
- Toss the zucchini noodles with the pesto sauce until well coated.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
- Feel free to add cherry tomatoes or grilled chicken for extra flavor and protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Yellow Zucchini Noodles, Pesto Sauce, Healthy Recipe, Vegan Dish