QUICK ZUCCHINI NOODLES WITH PESTO
Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish.
Provided by Syd
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
- Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.
Nutrition Facts : Calories 1127.7 calories, Carbohydrate 38.1 g, Cholesterol 43.7 mg, Fat 98.9 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 18.7 g, Sodium 1929.9 mg, Sugar 7.5 g
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