Pesto Zucchini Pasta (Whole 30 Approved)
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
3 large
basil
3 cups
pine nuts
0.25 cup
garlic cloves
3
olive oil
0.5 cup
salt
0.5 teaspoon
pepper
0.5 teaspoon
coconut oil
1 tablespoon
tomato
1
Cooking in Steps
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1Remove 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.
zucchini noodles
coconut oil
olive oil
pine nuts
sea salt
garlic
pepper
basil
pesto
water
salt
food processor
paper towels
sauce pan -
2Add the zoodles to the pan with cup of pesto and diced tomato. Cook, stirring occasionally,for 5 minutes, or until the zoodles are warm.
zucchini noodles
tomato
pesto
frying pan -
3Garnish with any leftover pine nuts and preserve the remaining pesto for later use.
pine nuts
pesto