2 Serves
20 Mins
Using a spiralizer, transform the zucchini into long, noodle-like strands and set them aside on a clean kitchen towel to absorb excess moisture.
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FrenchVitamin K
498 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
107 µg / 400 µgCalcium
245 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
929 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a food processor, combine the fresh basil leaves, garlic cloves, and lemon juice. Pulse until a coarse paste forms, then slowly drizzle in olive oil until the desired consistency is reached.
In a large skillet over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until just tender but still crisp.
Remove the skillet from the heat and toss the noodles thoroughly with the prepared basil pesto until evenly coated. Serve immediately.
35
g39
g21
g
Italian