Hi! I'm your SANE concierge. What can I help you find today?
Go to RECIPES
Go to EXERCISE Info
Go to EATING Info
Go to COACHING
Recipes / Zucchini Pasta with Almond Pesto

Zucchini Pasta with Almond Pesto

Non starchy vegetables: 1 Whole food fats: 2
1 2

Print Friendly, PDF & Email

Ingredients

  • 1/3 cup whole Almonds
  • 1 clove Garlic
  • 1 cup Parsley
  • 1/3 cup Parmesan Cheese (Grated)
  • 1/3 cup and 1 tablespoon Extra Virgin Coconut Oil
  • 1 teaspoon Salt
  • 1/8 teaspoon Crushed Red Pepper Flakes
  • 2 lbs Zucchini
Total Time: 15 min Prep: 10 min Cook: 5 min
Yield: 6 Level: easy

Directions

  1. In a food processor process the almonds until finely ground.  Add the garlic, parsley and Parmesan; pulse 4-6 times.  Add in the 1/3 cup extra virgin coconut oil and 1 teaspoon salt (or to taste) and pulse again a few times.  Set aside.
  2. Spiralize the zucchini or use a grater with the zucchini lengthwise to get longer strands.  Preheat a large skillet or wok over medium-high heat with 1 tablespoon extra virgin coconut oil.  Cook the zucchini for 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.
  3. Toss the warm zucchini with the pesto, sprinkle with the crushed red child pepper flakes (optional) and divide into pasta bowls.  Season with additional salt and pepper to taste.  Serve immediately.
  4. Note: to roast raw almonds, heat oven to 350°F, toss nuts on a sheet pan and roast for 10 minutes.  Cool before using.

Related Recipes

Eat More. Lose More. Smile More.TM