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.
- 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 1/2 cup fresh basil
- 1/4 cup pine nuts
- 1 cup spinach
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon lemon juice or more to taste
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!
*Calories are per serving and are an estimation
*If you don't want to use bacon, try using 1/2 cup pancetta or mushrooms instead
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