Pesto Zucchini Pasta (Whole 30 Approved)
30 minItalian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Paleo
- Pescatarian
Steps
- 1Remove the water from the zucchini pasta by placing it on a paper towel. Generously sprinkle sea salt over all of the zoodles and let sit for 20 minutes. This will pull the moisture out of the zoodles so they are not soggy.While the zoodles sit, make the pesto. In a food processor, puree the basil, pine nuts, garlic, olive oil, salt, and pepper for 2 minutes, or until fully smooth. Using another paper towel, pat the zoodles dry.In a medium saucepan over medium heat, warm the coconut oil.
- 2Add the zoodles to the pan with cup of pesto and diced tomato. Cook, stirring occasionally,for 5 minutes, or until the zoodles are warm.
- 3Garnish with any leftover pine nuts and preserve the remaining pesto for later use.
Nutrition
- Calories
- 304kcal
- Protein
- 2g
- Carbs
- 7g
- Fat
- 31g
- Fiber
- 2g
- Sugar
- 5g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does pesto zucchini pasta (whole 30 approved) take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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