Pesto Zucchini Pasta (Whole 30 Approved)

Pesto Zucchini Pasta (Whole 30 Approved)

  Ready in : 35 mins

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 spiralized

3 large

basil

basil

3 cups

pine nuts

pine nuts

0.25 cup

garlic cloves

garlic cloves

3

olive oil

olive oil

0.5 cup

salt

salt

0.5 teaspoon

pepper

pepper

0.5 teaspoon

coconut oil

coconut oil

1 tablespoon

tomato

tomato

1

Cooking in Steps

  1. 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.

    zucchini noodles

    zucchini noodles

    coconut oil

    coconut oil

    olive oil

    olive oil

    pine nuts

    pine nuts

    sea salt

    sea salt

    garlic

    garlic

    pepper

    pepper

    basil

    basil

    pesto

    pesto

    water

    water

    salt

    salt

    food processor
    food processor
    paper towels
    paper towels
    sauce pan
    sauce pan
  2. 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.

    zucchini noodles

    zucchini noodles

    tomato

    tomato

    pesto

    pesto

    frying pan
    frying pan
  3. 3
    Garnish with any leftover pine nuts and preserve the remaining pesto for later use.

    pine nuts

    pine nuts

    pesto

    pesto