Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4 servings
Ingredients:
• 2 cups of new basil leaves
• 1 garlic clove, crushed.
• 1/3 cup of pine nuts
• 3 tablespoons of ground Parmesan cheddar
• 1/3 cup of extra-virgin olive oil, or a variant
• Salt and newly ground dark pepper
• 1 tablespoon of extra-virgin olive oil
• 1 sweet onion daintily cut.
• 4 zucchinis cut into noodles (utilizing a device like this)
• Parmesan cheddar twists, for garnishing
• Red-pepper pieces, for decorating (discretionary)
Directions:
1. Make the Pesto: In a food processor or blender, beat the basil, garlic, pine nuts, and ground Parmesan until coarsely slashed.
2. With the food processor running, include the olive oil gradually and blend until the pesto is thick like glue. Add progressively the olive oil varying to alter the consistency. Add pepper and salt.
3. Make the Zoodles: In a large sauté container, heat the oil over medium warmth. Include the onion and sauté until delicate, or for 4 to 5 minutes. Include the zucchini noodles and sauté until delicate, or for 4 to 5 minutes more.
4. Include the pesto and stir until the noodles are very much covered.
5. Serve warm, decorated with Parmesan twists and red-pepper pieces, if used to taste.
Nutrition:
Calories: 422
Total Fat: 36.3g
Cholesterol: 0mg
Sodium: 201mg
Total Carbs: 24.4g
Fiber: 3.9g
Sugars: 5g
Protein: 6.5g
