Pesto Zucchini Noodles

No dish is more summer than pasta with a basil pesto. Basil and tomatoes are in season and the hot weather just begs for that fresh taste and dinner on the back porch.

But eating lots of carbs for dinner, especially if you’re done with activities for the day, isn’t always the best idea. That, and I know I’m not the only one that can start to feel gross after eating too much pasta. Using spiralized zucchini instead turns this into a low carb yet satisfying meal to enjoy during the last weeks of summer vacation.

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With this paleo pesto recipe, some Italian sausage and a topping of cherry tomatoes, you won’t miss the pasta at all–and you’ll feel a lot better the next morning.

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Ingredients

for the noodles

  • 3 medium zucchinis
  • salt and pepper to taste
  • about 1 pound spicy sausage

for the pesto

  • 1 cup packed basil leaves
  • ⅓ cup olive oil
  • 2-3 cloves garlic
  • ¼ cup toasted pine nuts
  • salt and pepper to taste
  • juice of ½ lemon

Instructions

Using the medium round blade of a spiralizer, make all your zucchini into noodles. If you don’t have one, use a vegetable peeler to make long strips of zucchini instead; this works just as well. Set aside.

In a large cast iron pan, brown your sausage until it’s completely cooked through. Set the meat aside, and add a drizzle of olive oil to the pan. Add your zucchini noodles, salt and pepper and a squeeze of lemon, and cook until the noodles are soft. You can also have them raw, but I can’t digest raw veggies so well.

In the meantime, add the basil, half the oil and pine nuts to the food processor and blend on high for 30 seconds. Then add the rest of the oil, the salt and pepper and the lemon and blend until smooth. If it’s not blending, add in 1-2 tablespoons of water to help move it along.

Mix the zucchini noodles and pesto together and top with the sausage and cherry tomatoes. Can be served hot or cold.

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