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.
Ingredients:
Pasta:
- 2 Large Zucchini
Salad:
- 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
Pesto:
- 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
Directions:
- Wash all produce well
- Feed the zucchini through a vegetable spiralizer to form zucchini curls or slice with a knife into thin strips. Set aside
- 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.
- Lightly saute or dip zucchini fettuccine in boiling water to heat the "noodles"
- Toss the Zucchini pasta with salad ingredients, add Pesto to your liking and serve immediately.
Optional: Top with crumbled goat cheese or grated parmesan
Nutrition:
- 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
