Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
INGREDIENTS:
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
DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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