Zucchini Pasta Pesto Primavera
Oct 16, 2017, Updated Jul 02, 2019
Learn how to make a tasty Italian entrée with a healthy twist! This raw, vegan, gluten-free Zucchini Pasta Pesto Primavera is a hearty meal with none of the guilt. It’s fun, healthy, easy, delicious, and of course unprocessed. Enjoy!
Zucchini Pasta Pesto Primavera
This pasta "with a twist" is raw, vegan, and gluten-free.
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
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Carolyn Scott-Hamilton is the creator and host of The Healthy Voyager web series, site, and overall brand. An award-winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, she is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time! Follow Carolyn on Facebook, Instagram, and Twitter.
