Lets face it, this whole "I don't eat carbs" is getting to be a lot. But the other truth is that we feel better finding ways to cut them out. Always on the hunt to be able to eat equally good food while being conscious of what my body might look like after I found zucchini pasta. You can make this with a tomato base as well, I just mastered my vegan pesto so I went pesto. The first couple times I did this I didn't have all the tools and just peeled the zucchini with a peeler, it was more like a linguini.... But now I am professional and got the pasta maker on amazon for $8,  below is my recipe!

Pesto

  • 1 cup pine nuts (I sub walnuts for a cheaper option, it also takes you off that average taste of pesto)
  • 2 cups packed Basil
  • 1/2 cup Extra Virgin Olive oil
  • 2 cloves garlic
  • salt and pepper to taste

Pasta

  • 1 cup cherry tomatoes halfed
  • 5 medium size zucchinis
  • Juice from 1/2 lemon
  • 1/3 cup shredded basil

Put all the ingredients for the pesto in a food processor. Run until texture is smooth. Peel your zucchinis, and put them through the noodle maker. Squeeze lemon over noodles and add tomato. Combine the pesto with the zucchini a little at a time making sure it isn't too drenched. Garnish with shredded basil and serve. (recipe lasts up to 1 day refrigerated)

 

 

 

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