Quick Zucchini Noodles with Pesto

Name: Quick Zucchini Noodles with Pesto recipe
Prep time: 25 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Global
Ingredients: 3 ½ ounces Parmesan cheese, roughly chopped; ¾ cup walnuts; ⅓ cup olive oil, or as needed; 1 bunch fresh parsley, chopped; 1 clove garlic, minced; 2 large zucchini, cut into noodles with a spiralizer; 1 ½ pints cherry tomatoes, halved; 1 cup pitted Kalamata olives, halved

by Cléa Aubert 1 year ago

0 (0)

1127.7 kcal

38.1 g carbs

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Description

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.

Ingredients

3 ½ ounces Parmesan cheese, roughly chopped
¾ cup walnuts
⅓ cup olive oil, or as needed
1 bunch fresh parsley, chopped
1 clove garlic, minced
2 large zucchini, cut into noodles with a spiralizer
1 ½ pints cherry tomatoes, halved
1 cup pitted Kalamata olives, halved

Directions

1. Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
2. 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

serving: 2 servings

calories: 1127.7 kcal

carbohydrates: 38.1 g

protein: 33.8 g

saturated fat: 18.7 g

cholesterol: 43.7 mg

sodium: 1929.9 mg

fiber: 10.6 g

sugar: 7.5 g