Low-sodium Zucchini Noodles With Pesto

This Low-Sodium Zucchini Noodles with Pesto recipe is a healthy and delicious alternative to traditional pasta dishes. The zucchini noodles are paired with a flavorful homemade pesto, creating a light and satisfying meal.

Low Sodium Vegetarian Main Course Miscellaneous Zucchini Pesto Healthy
Low-sodium Zucchini Noodles With Pesto

Ingredients

  • 4 medium zucchinis, spiralized
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
  2. With the food processor running, slowly drizzle in the olive oil until the pesto is well combined. Season with salt and pepper to taste.
  3. In a large pan, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
  4. Remove the zucchini noodles from the heat and toss with the prepared pesto until evenly coated.
  5. Divide the zucchini noodles with pesto among serving plates and serve immediately.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
5 minutes
Total time:
20 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200
Carbohydrates
10g
Protein
5g
Fat
15g

Supplies

Food processor Vegetable spiralizer Large pan

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the zucchini noodles with pesto alongside a fresh green salad and a slice of whole grain bread for a complete meal.

Tips & tricks

For a nut-free version, you can substitute the pine nuts with sunflower seeds in the pesto.

Cost

$10