Zucchini Pasta Pesto Primavera
This pasta "with a twist" is raw, vegan, and gluten-free.
Servings: 2 servings
Ingredients
- 1/2 cup fresh basil
- 1/4 cup raw pine nuts
- 1/4 cup olive oil
- 2 cloves raw garlic
- 2 tablespoons nutritional yeast or grated pumpkin seeds
- 2-3 medium zucchini
Instructions
- Blend all ingredients, except for the zucchini, in a food processor until smooth.
- Slice the zucchini into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles!
- Scoop zucchini noodles into bowls and top with pesto sauce.
Notes
Add in vegetables of choice to add flavor, color, and texture such as: olives, sun-dried tomatoes, mushrooms, artichoke, and colorful peppers.
Nutrition
Calories: 419kcal | Carbohydrates: 12g | Protein: 8g | Fat: 39g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 780mg | Fiber: 4g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 37.1mg | Calcium: 47mg | Iron: 2.4mg