Pesto Zoodles Pasta
Prep time | 10 minutes
Cook time | 8 minutes
Category
Difficulty
Serves
Lunch or Dinner
Easy
2
Ingredients
- 3 large zucchini
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 120g basil pesto, preferably no added sugar
- 80g parmesan, grated
- 150g cooked chicken breast, sliced (optional)
- 2 tbsp toasted pine nuts
- Juice and zest of ½ lemon
- Salt and black pepper
- Fresh basil
01
Prepare Zucchini noodles
Spiralise zucchini and gently pat dry.
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02
Start frying
Heat olive oil over medium-high heat and cook garlic for 30–45 seconds.
Add zoodles and cook for 2–3 minutes.
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03
Add the other ingredients and chicken if using.
Reduce heat and toss through pesto, parmesan, lemon zest and chicken.
04
Finish
1. Season to taste.
2. Serve with pine nuts, fresh basil and lemon juice.
The Trick: Don't overcook the zucchini. Keeping it slightly firm prevents watery zoodles.
Approx. nutrition: 600–680 kcal | 42–48g protein | 42–48g fat | 9–12g net carbs
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Just getting out of the water after a 7 KLM ocean swim at Bagara, Bundaberg. It was winter, 7 am and about 18 deg.
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