Zucchini Pasta with Sun-Dried Tomato Pesto

Ingredients

• Zucchini1 count (200 g)
• Sun-Dried Tomato1 tablespoon (15 g)
• Basil1/2 cup (12 g)
• Garlic1/2 clove (2 g)
• Pecans3 half (12 g)
• Parmesan Cheese3 tablespoon (15 g)
• Olive Oil2 tablespoon (20 ml)

Instructions

1. 1

   Step 1

   Set aside 1 teaspoon of olive oil to stir-fry the zucchini pasta.

2. 2

   Step 2

   Wash the zucchini and spin it through the spiralizer. Set aside.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add the teaspoon of oil and the zucchini pasta.

4. 4

   Step 4

   Add salt and pepper and cook for 2 to 3 minutes. Stir constantly until the zucchini is softened.

5. 5

   Step 5

   Crush the basil leaves, peeled garlic, pecans and salt and pepper to taste. Blend.

6. 6

   Step 6

   Add the remaining oil and blend.

7. 7

   Step 7

   Add 2/3 of the grated Parmesan cheese and continue blending. Season to taste and mix with the zucchini.

8. 8

   Step 8

   Sprinkle with the remaining grated Parmesan cheese and add the sun-dried tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Pasta with Sun-Dried Tomato Pesto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.