Pesto Zucchini Noodles
Pesto Zucchini Noodles just scream summer! They're coated in a delicious, creamy pesto and topped with bacon and tomatoes for a fresh low carb, paleo and whole30 meal.
Servings: 2
Calories: 323kcal
Ingredients
- 2 zucchinis
- 12 oz. grape tomatoes
- 2 slices bacon chopped, see notes for substitutions
- salt and pepper to taste
for the pesto:
- 1 garlic clove
- 1 ½ cup fresh basil
- ¼ cup pine nuts
- 1 cup spinach
- ¼ cup olive oil
- ¼ cup water
- 1 tablespoon lemon juice or more to taste
Instructions
- Start by making the pesto: add all ingredients to a small blender or food processor and pulse until smooth (add more water 1 tablespoon at a time if needed); set aside.
- Next, add bacon to a large skillet and cook over medium heat for 2-3 minutes, then add the tomatoes and sauté for 2 minutes. While those are cooking, run the zucchini through your spiralizer to create zucchini noodles.
- Add the zucchini noodles to the skillet and use kitchen tongs to stir so that they're warm but not soggy, 1-2 minutes. Pour the pesto into the skillet and toss until the noodles are coated.
- Add salt and pepper to taste and enjoy!
Notes
*Calories are per serving and are an estimation
*If you don't want to use bacon, try using ½ cup pancetta or mushrooms instead
Nutrition
Calories: 323kcal | Carbohydrates: 17g | Protein: 7g | Fat: 41g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 1166mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4170IU | Vitamin C: 69mg | Calcium: 102mg | Iron: 3mg