Pesto Zucchini Pasta (Whole 30 Approved)

Pesto Zucchini Pasta (Whole 30 Approved)

VegetarianVeganGluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 4
  • Ready in: 35 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 87.27
  • Health score: 59.00
  • Weight Watcher points: 5.00

Summary

If you have about 35 minutes to spend in the kitchen, Pesto Zucchini Pasta (Whole 30 Approved) might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $2.38 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 5g of protein, 16g of fat, and a total of 189 calories. 1 person has made this recipe and would make it again. Head to the store and pick up salt, tomato, pine nuts, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 82%. Similar recipes include Zucchini “Pasta” with Pesto Sauce, Air Fryer Potatoes with Homemade Pesto – Vegan and Whole 30 Approved, and Basil Pesto Pasta with Zucchini and Mint.

Ingredients

  • zucchini spiralized
    zucchini spiralized3 large
  • basil
    basil3 cups
  • pine nuts
    pine nuts0.25 cup
  • garlic cloves
    garlic cloves3
  • olive oil
    olive oil0.5 cup
  • salt
    salt0.5 teaspoon
  • pepper
    pepper0.5 teaspoon
  • coconut oil
    coconut oil1 tablespoon
  • tomato
    tomato1
Instructions

Step 1

Remove the water from the zucchini pasta by placing it on a paper towel. Generously sprinkle sea salt over all of the zoodles and let sit for 20 minutes. This will pull the moisture out of the zoodles so they are not soggy.While the zoodles sit, make the pesto. In a food processor, puree the basil, pine nuts, garlic, olive oil, salt, and pepper for 2 minutes, or until fully smooth. Using another paper towel, pat the zoodles dry.In a medium saucepan over medium heat, warm the coconut oil.

Step 2

Add the zoodles to the pan with cup of pesto and diced tomato. Cook, stirring occasionally,for 5 minutes, or until the zoodles are warm.

Step 3

Garnish with any leftover pine nuts and preserve the remaining pesto for later use.

Categories

Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, whole 30, vegan

Source Information

Source: Foodista

License: CC BY 3.0

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