Ingredients
- For the Zucchini Noodles:
- 4 large zucchinis
- Salt (to draw out moisture)
For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup Parmesan cheese, grated (use a vegan alternative for a vegan version)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Step-by-Step Recipe
Prepare the Zucchini Noodles:
- Using a spiralizer, turn the zucchinis into noodles.
- Sprinkle with salt and let them sit in a colander for 10-15 minutes to remove excess moisture.
- Pat dry with paper towels.
Make the Pesto:
- In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic.
- Pulse while gradually adding the olive oil until the mixture becomes smooth.
- Season with salt and pepper to taste.
Combine Zoodles and Pesto:
- Toss the zucchini noodles with the pesto in a large bowl. You can gently heat the noodles in a pan before adding the pesto if desired.
Serve:
- Serve immediately, garnished with extra Parmesan or basil leaves, if desired.
- Nutritional Information
- Zucchini noodles are an excellent low-carb, low-calorie alternative to traditional pasta. They are high in vitamins A and C, potassium, and fiber. The homemade pesto adds healthy fats from olive oil and pine nuts, along with calcium and protein from the Parmesan cheese.
Conclusion
"Gluten-Free Pasta Night: Zucchini Noodles with Pesto" offers a delightful twist on traditional pasta dishes. It's a testament to how creative, gluten-free cooking can be both nutritious and delicious. Whether you're looking for a light dinner option or catering to gluten-free dietary needs, this recipe is a versatile, flavorful choice that's sure to impress.
