Sun-dried Tomato Pesto with Zucchini Tagliatelle is a great low carb answer to pasta. Yummy zucchini noodles covered with pesto. A perfect summer recipe!
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As Amy from Harvest Cooked says, “I’m aware this isn’t really pasta, but sometimes my body needs a break from all the carbs. And something light and refreshing like this will do. Not to mention it’s super easy.”
A little about Zucchini – Zucchini are by far the most popular summer squash in North America. Picked and eaten while still immature, zucchini have a soft shell and tender light-colored flesh that has a delicate, crisp, fresh flavor.
Zucchini complements other ingredients in a variety of dishes. They are an especially suitable companion to tomatoes and are a splendid addition to vegetable lasagna, marinara sauce, and ratatouille. Zucchini are also delicious when grated and make into cakes and other baked goods.
Zucchini, like other summer squash, are about 94 percent water, making them one of the lowest calorie vegetables. One cup of raw slice zucchini has less than 20 calories and proves 28 mcg of folate, about 7 percent of the adult recommended dietary allowance, as well as 12 mg of vitamin C and 250 mg of potassium. Who would have known?
“So here’s to my new summer favorite, Sun-dried Tomato Pesto with Zucchini Tagliatelle. You will want to save this one!”
Sun-dried Tomato Pesto with Zucchini Tagliatelle
- 1 cup fresh basil
- 1/2 cup jarred sun-dried tomatoes
- 1/4 cup pine nuts
- 3 cloves garlic
- 1/2 fresh lemon, juiced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup oil from the sun-dried tomatoes jar
- 2 tbsp olive oil
- 6 large zucchini (1 zucchini per person)
- cherry tomatoes
- Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft. Set aside.
- Grill cherry tomatoes on high heat for a minute on both sides until soft and browned.
- Add remaining ingredients to a blender/food processor until you reach desired consistency. Pour desired pesto amount of zucchini noodles.
- Serve hot.
- Keep leftover pesto in the fridge for 3 days.
- Nutritional information does not include oil from jar of sun-dried tomatoes.
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