Zucchini Noodles with Creamy Walnut Pesto
Zucchini noodles tossed in a rich and creamy walnut pesto topped with fresh parmesan. A low-carb, vegetarian, gluten-free meal that is undeniably delicious and satisfying.
Servings 3 servings with leftover pesto
- 3-4 large zucchinis 1.5-2 lbs
- 1 tbsp extra virgin olive oil
- 2 tbsp fat free cream cheese softened
- 1/4 cup walnut pesto*
- Pinch of sea salt and black pepper
- Topping: freshly grated parmesan
- ***Walnut Pesto***
- 2 cups greens I used spinach and kale
- 1/2 cup fresh basil
- 1/2 cup walnuts
- 1/4 cup extra virgin olive oil
- 1 clove of garlic
- Juice of 1 whole lemon
- Pinch of sea salt
In a food processor, combine all pesto ingredients and pulse until mostly smooth. You may need to stop a few times to scrap down the sides. Set aside.
Using a julienne peeler or spiralizer, spiralize your zucchini into noodles. 1.5-2 lbs of zucchini should produce about 6 cups of zoodles
Heat a large skillet over medium heat. Add olive oil and zoodles and saute for 5-7 minutes, until zucchini is softened. Create an opening in the center of the skillet and add cream cheese. Allow the cream cheese to melt before mixing it in the zoodles to prevent clumps. Once melted, mix in the pesto and stir everything to combine.
Spoon into bowls and top with freshly grated parmesan.
Serving: 1g | Calories: 194kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 260mg | Fiber: 3.5g | Sugar: 7g