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Carb-Free Pasta

There is truly nothing better than a big, heaping bowl of pasta. The only drawback when it comes to rigatoni or penne? Carbs — lots of them. But wait it's time for all of the taste and none of the carbs!

From zucchini to spaghetti squash, all it takes is a little creativity and some simple swaps and you can have your pasta and eat it too!

Zucchini Noodles with Pesto

Zucchini noodles are a cinch to make. Just put your mandoline on the right setting and voilà! You have noodles! Best of all, this recipe doesn’t require any cooking.

Ingredients:

  • 4 small zucchini, ends trimmed
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • Cherry or grape tomatoes, optional

 

Directions:


1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Courtesy of Twopeasandtheirpod.com


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