Nutrition balance score
Good
Glycemic Index
15
Low
Glycemic Load
2
Low
Nutrition per serving
Calories358.5 kcal (18%)
Total Fat33 g (47%)
Carbs11.5 g (4%)
Sugars5.9 g (7%)
Protein7.6 g (15%)
Sodium387.7 mg (19%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsfresh basil leaves
1garlic clove
smashed
⅓ cuppine nuts
3 tablespoonsgrated parmesan cheese
⅓ cupextra-virgin olive oil
or more as needed
salt
freshly ground black pepper
1 tablespoonextra-virgin olive oil
1sweet onion
thinly sliced
4zucchini
cut into noodles, using a gadget like this
parmesan cheese curls
as needed for garnish
red-pepper flakes
as needed for garnish, optional
Instructions
Step 1
1. MAKE THE PESTO: In a food processor or blender, pulse the basil, garlic, pine nuts and grated Parmesan until coarsely chopped.
Step 2
2. With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper.
Step 3
3. MAKE THE ZOODLES: In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 4 to 5 minutes more.
Step 4
4. Add the pesto and toss until the noodles are well coated.
Step 5
5. Serve warm, garnished with Parmesan curls and red-pepper flakes, if using, to taste.
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