QUICK ZUCCHINI NOODLES WITH PESTO

Quick Zucchini Noodles with Pesto image

Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish.

Provided by Syd

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

3 ½ ounces Parmesan cheese, roughly chopped
¾ cup walnuts
⅓ cup olive oil, or as needed
1 bunch fresh parsley, chopped
1 clove garlic, minced
2 large zucchini, cut into noodles with a spiralizer
1 ½ pints cherry tomatoes, halved
1 cup pitted Kalamata olives, halved

Steps:

Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.

Nutrition Facts : Calories 1127.7 calories, Carbohydrate 38.1 g, Cholesterol 43.7 mg, Fat 98.9 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 18.7 g, Sodium 1929.9 mg, Sugar 7.5 g