Pasta without the wheat, bloat and blood sugar spikes. Too good to be true? I think not. These noodles will blow you away because they are as delicious as they are good for you. All you need to make zucchini pasta is a handy spiralizer which you can buy online or find in your local kitchen supply store.
I love swapping zucchini noodles for regular pasta, especially in the summer when I’m craving lighter, more cooling foods. The noodles pair perfectly with the pesto sauce which happens to be the best pesto I’ve ever had (if I do say so myself). Our interns couldn’t get enough of this recipe in the test kitchen! It’s bursting with fresh flavour from the basil, a sweet nuttiness from the toasted walnuts and nutrition from the spinach, lemon and extra virgin olive oil.
This is a fantastic picnic meal. Simply store the pesto in a sealed mason jar, transfer the noodles to a mason jar, combine and shake when you’re ready to eat. Done!
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Gluten-Free Zucchini Pesto Pasta
Vegan, Dairy-free, Gluten-free, Sugar-free
Serves: 2-4, Makes 1 1/2 cups pesto sauce
- 1 cup walnuts
- 2 cups basil leaves (tightly packed)
- 2 cups spinach leaves (tightly packed)
- zest of 1 lemon
- juice of ½ lemon
- 1 garlic clove, minced
- 2 teaspoons sea salt (or more to taste)
- cracked black pepper, to taste
- 1/2 cup extra virgin olive oil
- 4 zucchinis
- Preheat oven to 350 degrees.
Spread walnuts on parchment lined baking sheet and place in oven for about 10 minutes. They should be lightly toasted. Set aside to cool.
- Combine walnuts and the rest of the ingredients (except for zucchinis) in food processor. Process until fully combined.
- Taste. Adjust salt and lemon if necessary.
- Using a spiralizer, spiralize zucchinis into long, thin noodles. Place noodles in large bowl and toss with pesto until fully coated.
- Serve and Enjoy!
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