I am in love with this fresh and healthy low carb alternative to pasta. This recipe takes no time to make and is perfect as a meal on its own or alongside some garlic bread.
Aaron and I are not the greatest at eating our greens. So creating a recipe that tastes this delicious and mimics the taste of pasta is a big win for us. I can guarantee you this dish will be making a lot more appearances in our lives.
[serves 2]
Ingredients:
Almond Pesto:
1 cup fresh basil, loosely packed, washed and dried
1 cup spinach
2 cloves garlic
1/4 cup almonds
1/4 cup grated parmesan
3 tbsp extra virgin olive oil
Salt, to taste
Pepper, to taste
Zucchini Noodles:
1 large zucchini
1/2 cup grape tomatoes, halved
Salt, to taste
Garnish:
2 lemon wedges
Basil leaves
How to make:
Almond Pesto:
In a food processor, blend basil, spinach, garlic, almonds, parmesan, and olive oil until it is finely chopped. Season with salt and pepper.
Zucchini Noodles:
1. I spiralized the zucchini with a spiralizer. Alternatively, you can use a julienne peeler, mandolin, or a knife by cutting the zucchini into thin strips.
2. Mix the prepared almond pesto and chopped tomatoes with the zucchini noodles in a bowl. Mix until the zucchini noodles are well coated in pesto. Season with salt.
3. Plate the Almond Pesto Zoodles and garnish with basil and a lemon wedge. Squeeze lemon over zucchini noodles.
