Zucchini Noodles with Pumpkin Seed Pesto
A scrumptious alternative to traditional pasta
Amount Per Serving
Calories from Fat 439
% Daily Value *
Total Fat 51g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 28g
Total Carbohydrates 41g
Dietary Fiber 18g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 medium zucchini
- 1 cup baby spinach
- 1/2 tablespoon extra virgin olive oil for cooking zucchini
- 1/2 cup pumpkin seeds
- 2 tablespoons hemp seeds
- 1/4 cup fresh parsely
- 2-4 tablespoons fresh snipped chives
- 1 cup loosely packed fresh basil
- 1 garlic clove
- 1/3 cup purified water
- 2 tablespoons extra virgin olive oil
- juice of 1/3 medium to large size lemon (or more to adjust to taste)
- Make pesto: add pumpkin seeds, hemp seeds, parsley, chives, basil, garlic, water, and lemon juice to high speed blender or food processor. Puree, adding slow drizzle of olive oil. Add additional lemon juice if desired to attain desired consistency. Set aside
- Prepare zucchini noodles: Sprialize zucchini to resemble noodles. Set aside.
- Add 1/2 tablespoon olive oil to large skillet on medium temperature. When hot, lightly saute zucchini noodles, stirring quickly (do not over cook - you still want them crispy, so basically you're just heating until hot_. Add baby spinach, tossing just to let spinach wilt. Add pesto and toss until coated. Loosen with a little room temperature water (or white wine) to make saucy.
- Spoon to platter or plates and top with additional pumpkin seeds and/or halved cherry tomatoes. Serve!
- If you don't have a spiralizer, you can grate zucchini or use a potato peeler to get linguini type noodles.
Kat Maeda https://katmaeda.com/