Pesto Zucchini Pasta (Whole 30 Approved)
"One of the perks of following the Whole30 Plan is that you get to reconnect with the simplicity, freshness and aromas of real, whole food. This pesto zucchini pasta recipe is extremely easy to make. And while it’s not a traditional recipe, the combination of fresh basil, garlic, and tomatoes will bring Italy right into your kitchen. (Red and white checkered tablecloth optional!) Rather than using pasta noodles made with flour, this recipe calls for spiralized zucchini noodles (a.k.a zoodles). If you don’t have a zucchini spiralizer, you can find a handheld spiralizer at your local home retail store for under $10. You could also use a mandolin if you don’t mind thicker noodles."
Serves4 People
Ingredients
- 3 large zucchini spiralized
- 3 cup fresh basil
- 1 cup pine nuts
- 3 clove garlic
- 1 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon coconut oil
- 1 tablespoon tomato diced
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Remove the water from the zucchini pasta by placing it on a paper towel. Generously sprinkle sea salt over all of the zoodles and let sit for 20 minutes. This will pull the moisture out of the zoodles so they are not soggy.
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While the zoodles sit, make the pesto. In a food processor, puree the basil, pine nuts, garlic, olive oil, salt, and pepper for 2 minutes, or until fully smooth. Using another paper towel, pat the zoodles dry.
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In a medium saucepan over medium heat, warm the coconut oil. Add the zoodles to the pan with ½ cup of pesto and diced tomato. Cook, stirring occasionally,for 5 minutes, or until the zoodles are warm.
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Garnish with any leftover pine nuts and preserve the remaining pesto for later use.