Low Carb Recipe Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Description

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.

Yield: 4servings | Serving Size: 11/4 cups

Ingredients

For the Pesto:

1cuppacked fresh basil

1clovegarlic

1/4cupfresh grated parmesan cheese

kosher salt & pepper to taste

3tbspextra virgin olive oil

For the zoodles:

21oz3 medium or 4 small zucchinis

1cupheirloom grape or cherry tomatoes, halved

kosher salt and black pepper to taste

Instructions

• In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.

• Slowly add the olive oil while pulsing. Set aside.

• Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.

Toss with the pesto and tomatoes and season with salt and pepper as needed.

Last Step:

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Nutrition

Serving: 11/4 cups, Calories: 148kcal, Carbohydrates: 9g, Protein: 4g, Fat: 12g, Cholesterol: 4mg, Sodium: 102mg, Fiber: 3g, Sugar: 3g