Spinach Pesto "Pasta"

health tips recipes
Spinach Pesto Pasta

Are you in the mood for pasta but don't want the carbs and bloat that comes with it? Here's a healthy, low-carb "pasta" recipe that will still leave you feeling satisfied. 



  • 2 Large Zucchini 


  • 1 cup Kalamata Olives 
  • 2 handfuls or about 2 cups of Spinach 
  • 1/2 Red Onion, Diced 
  • 1/2 cup Black Beans 
  • 1/4 cup Currants


  • 1 bunch of fresh Basil Leaves 
  • 1/2 cup Pine Nuts 
  • 1/2 cup Olive Oil
  • 1 tablespoon Lemon Juice 
  • 2 fresh Garlic Cloves, crushed


  1. Wash all produce well
  2. Feed the zucchini through a vegetable spiralizer to form zucchini curls or slice with a knife into thin strips. Set aside
  3. Place basil, pine nuts, garlic, and lemon juice in a high-speed blender or food processor. Blend, adding olive oil slowly until the mixture is smooth. You will use roughly 1/2 cup of olive oil.
  4. Lightly saute or dip zucchini fettuccine in boiling water to heat the "noodles"
  5. Toss the Zucchini pasta with salad ingredients, add Pesto to your liking and serve immediately. 

Optional: Top with crumbled goat cheese or grated parmesan 


  • 656 Calories 
  • 11g protein 
  • 31g carbohydrates 
  • 23g net carbs 
  • 8g dietary fiber
  • 14g total sugars 
  • 0g added sugar 
  • 58g total fat 
  • 7g saturated fat

Recipe Makes 2 Servings 

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