Zucchini Pasta With Almond Pesto – a delicious recipe with zucchini, olive oil, garlic, parsley, Parmesan cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a food processor process the almonds until finely ground. Add the garlic, parsley and Parmesan; pulse 4-6 times. Add in the 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.
2
Spiralize the zucchini or use a grater with the zucchini lengthwise to get longer strands. Preheat a large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook the zucchini for 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.
3
Toss the warm zucchini with the pesto, sprinkle with the crushed red chili pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.
4
Note: to roast raw almonds, heat oven to 350u00b0F, toss nuts on a sheet pan and roast for 10 minutes. Cool before using.
412
kcal
Calories
33
g
Fat
22
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds zucchini, 1 tablespoon olive oil, 1/3 cup whole roasted and unsalted almonds, 1 garlic clove, and more.
Yes, Zucchini Pasta With Almond Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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