A healthy alternative to pasta, zucchini pasta with mint pesto gives you all the flavor with fewer calories and none of the gluten or grains.
Spiralizers let you easily transform vegetables like zucchini, sweet potatoes, beets, and carrots into “noodles” that serve as a colorful, flavorful base for your favorite toppings. A bright mint pesto gives fresh flavor to this light, summery faux pasta, with nearly 40 fewer grams of carbs than wheat-based pasta.
- 1 cup loosely packed fresh mint leaves, about 2 large bunches
- 3 tbsp sliced almonds, toasted
- 1/2 tsp kosher salt
- Juice of ½ lemon
- 1 tbsp plus 1 tsp olive oil, divided
- 3/4 lb zucchini, put through a spiralizer or grated lengthwise
- 1/2 red chili, seeded and minced
- 1 oz ricotta salata or feta, crumbled
In mini-food processor or blender, pulse mint, 2 tbsp almonds, and salt until finely chopped. Add lemon juice and 1 tbsp olive oil and pulse again. Add ½ tbsp water or more as needed until mixture becomes a thick, spreadable pesto. Season with salt to taste.
In a large skillet, heat remaining 1 tsp olive oil over medium-high. Add zucchini and chili and sauté until tender, 7–10 minutes.
Serve zucchini topped with pesto, ricotta salata or feta, and remaining 1 tbsp toasted almonds.
Considering going Grain-Free? Try this Carrot-Walnut Muffin Recipe.
- Calories: 217
- Carbohydrate Content: 11 g
- Fat Content: 19 g
- Fiber Content: 4 g
- Protein Content: 7 g
- Saturated Fat Content: 4 g