Zucchini Noodles with Kale Pesto

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Here’s a healthy low carb alternative to pasta.

• 6 medium zucchini
• 2 c. grape tomatoes, chopped
• 2 c. baby portabella mushrooms, sliced
• 1/2 c. grated vegan Parmesan cheese
• salt to taste

• 3 c. packed baby kale leaves
• 1 c. packed fresh basil leaves
• 1 tsp. coarse salt
• 1/3 c. extra virgin olive oil
• 1/2 c. walnuts, chopped
• 2 small cloves, fresh garlic
• 2/3 c. grated vegan Parmesan cheese

1. For the pesto, place all ingredients in a food processor and process until almost paste-like. Set aside.
2. Use a spiral cutter to cut the zucchini into spaghetti-shaped noodles. You can use a vegetable peeler and peel the zucchini into thin ribbons if you prefer. Set aside.
3. Spray a large skillet with a non-stick cooking spray and add the pesto. Cook, stirring occasionally, until the pesto is hot.
4. Add the mushrooms and tomatoes and let cook for 2-3 min.
5. Then stir in the zucchini noodles and let cook for 2-3 minutes or until slightly softened.
6. Add the vegan Parmesan and cook another 2-3 minutes making sure to stir often.
7. Serve hot, or put it in the oven to keep warm until ready to serve.

Originally found here

Picture originally found here

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