Preparation Time: 10 minutes
Cooking Time: 15 minutes
4 zucchini, made into zoodles
¼ cup olive oil, divided
½ teaspoon crushed red pepper
2 cloves garlic, minced & divided
¼ teaspoon black pepper
¼ teaspoon sea salt
2 tablespoons parmesan cheese, grated & divided
1 cup basil, fresh & packed
¾ cup walnut pieces, divided
- Start by making your zucchini noodles by using a spiralizer to get
ribbons. Combine your zoodles with a minced garlic clove and
tablespoon of oil. Season with salt and pepper and crushed red pepper.
Set it to the side.
- Put a large skillet and heat a ½ a tablespoon of oil over medium-high
heat. Add in half of your zoodles, cooking for five minutes. You have to
stir it every minute or so. Repeat with another ½ a tablespoon of oil and
your remaining zoodles.
- Make your pesto while your zoodles cook. Put your garlic clove, a
tablespoon or parmesan, basil leaves and ¼ cup of walnuts in your food
processor. Put seasoning by using salt and pepper if desired, and drizzle
the remaining two tablespoons of oil in until completely blended.
- Add the pesto to your zoodles, topping with remaining walnuts and
parmesan to serve.
NUTRITION: Calories 301 Protein 7 g Fat 28 g Carbohydrates 11 g Sodium
160 mg Smart Points: 7