Zucchini Pasta with Pesto Sauce. Go gluten-free and enjoy the endless tasty possibilities with this zucchini pasta alternative. This recipe includes a pesto sauce, but you can easily substitute any sauce you like to spruce it up. Consider adding a tasty tomato meat sauce or olive oil and garlic … there is lots of room for creativity. Ponder adding, even more, veggies for a bigger splash of antioxidants, fiber and essential vitamins and minerals.
Most people think of zucchini as a vegetable, but it is really a fruit. Zucchini is part of the species called Cucurbita pepo, like its relative squashes and pumpkins. All summer squashes are members of the Cucurbitaceae plant family relatives, like spaghetti squash and cucumbers. Summer squash has a thin edible soft skin that takes little time to cook. This feature makes it a popular food for grilling on the barbeque, oven broiling or even eating raw.
The many health benefits of zucchini are worth mention. It is high in key antioxidants such as vitamin C, vitamin A, and carotenoids lutein and zeaxanthin. The carotenoids help to protect the eyes including macular degeneration and cataracts, and have anti-inflammatory properties. The skin of the zucchini plant is particularly rich in antioxidants and most people consume this part of the plant as well.
All varieties of squashes provide many important nutrients such as the B vitamins, zinc, magnesium and remarkably omega3s. There are very little calories per serving at only 36 calories per cup and it is low carb and low on glycemic index.
The other dynamo in this recipe is basil. Basil is an herb with potent antioxidant flavonoids and provides antibiotic and anti-inflammatory properties. Basil has many culinary uses in recipes as well as medicinal properties. It can easily be grown in any garden or plant container. The tender basil leaves can be included as a spice in salads or recipes for enhanced flavor. The main ingredient in this pesto sauce recipe uses the basil leaves in their raw form and prepared in a blender.
This spaghetti alternative promotes optimal health by helping to regulate your blood sugar, adds fiber for digestive health and trims the waistline.
Try some other great recipes whilst you are here.
| Zucchini Pasta with Pesto Sauce |
| Go gluten-free and enjoy the endless tasty possibilities with zucchini pasta. This recipe includes a pesto sauce but you can easily substitute any sauce you like to spruce it up. Consider adding a tasty tomato meat sauce or olive oil and garlic ... there is lots of room for creativity. Ponder adding, even more, veggies for a bigger splash of antioxidants, fiber and essential vitamins and minerals. This spaghetti alternative promotes optimal health by helping to regulate your blood sugar, add fiber for digestive health and trims the waistline. |
| Go gluten-free and enjoy the endless tasty possibilities with zucchini pasta. This recipe includes a pesto sauce but you can easily substitute any sauce you like to spruce it up. Consider adding a tasty tomato meat sauce or olive oil and garlic ... there is lots of room for creativity. Ponder adding, even more, veggies for a bigger splash of antioxidants, fiber and essential vitamins and minerals. This spaghetti alternative promotes optimal health by helping to regulate your blood sugar, add fiber for digestive health and trims the waistline. |
- For the Noodles
- 2 whole zucchini medium size, (pre-made zucchini noodles)
- For the Pesto Sauce
- 2 cups basil leaves fresh, packed
- 1/2 cup romano cheese fresh, grated (or non-dairy rice cheese)
- 1/2 cup olive oil extra virgin
- 1/3 cup pine nuts (can sub chopped walnuts)
- 3 cloves garlic minced
- 1 pinch sea salt to taste
- 1 pinch pepper to taste
|
Ingredients
Servings:
Units:
|
- To make the noodles, slice the zucchini on a mandolin or spiral slicer. (An alternative is to buy the zucchini noodles already made. I recommend a
product called Veggie Noodle Co.)
- Fill a pot with 2 inches of water and put the noodles in a vegetable steamer above the water level so they don’t get soggy.
- Steam for 3-4 minutes
- Place the cooked zucchini in a large bowl.
- Place the basil leaves and pine nuts into a food processor and pulse several times.
- While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, will help it emulsify and keep the olive oil from separating.
- Stir in some organic sea salt and freshly ground black pepper to taste.
- Toss pesto sauce with zucchini noodles until evenly coated.
- Garnish with grated cheese or grated rice cheese alternative.
- Sprinkle on whatever you like.
Basil pesto darken when exposed to air, so to store, cover tightly with air tight glass bottle and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.
