Zucchini Ribbon “Pasta” with Almond Basil Pesto

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With bikini season around the corner, I have been looking for ways to cut some calories, but I don’t want to cut any taste out, because that never works for me. I am too much of a foodie. I have heard of using vegetables in place of pasta, but I don’t have a mandoline, or the machine that cuts the veggies into the cute spaghetti strings, so I had to compromise.

I decided to take a vegetable peeler and just peel my slices of zucchini into beautiful ribbons. I actually liked it a lot better. I have been trying to think of other vegetables that I could peel into ribbons. Eating healthy can be fun! Or so I like to tell myself.


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I also wanted to get some healthy omega vitamins so I decided to make an almond pesto rather than using the traditional pine nuts. I like the nuttiness flavor that the almond brings and the texture of the almonds replace the parmesan cheese that I did not add. However, you can absolutely add parmesan to this recipe, I just chose to exclude it to save some calories, and I didn’t miss it for one minute.

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Zucchini Ribbon Pasta with Almond Basil Pesto

Ingredients

  • 2 whole zucchini
  • 2 1/2 cups fresh Basil
  • 3/4 cup olive oil
  • 1/3 c cup roasted whole almonds
  • 1 garlic clove
  • salt and pepper, to taste
  • water
  • 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

  1. Use vegetable peeler to make thinly sliced ribbons.
  2. In a food processor, pulse whole almonds and 1 garlic clove until all are ground well.
  3. Add basil and olive oil and pulse together until well blended, but don't over mix. I add water to get desired texture to be a little smoother. Just add until your texture is desired. Add parmesan if desired.
  4. Add additional olive oil if needed to get desired texture. Add Salt and pepper for desired taste.
  5. Mix zucchini ribbons and pesto. Serve immediately or chill in the refrigerator for 30 min for best flavor.
http://mycookingspot.com/zucchini-ribbon-pasta-with-almond-basil-pesto/

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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Comments

  1. Wow, who knew you could use veggies instead of pasta?! I bet you could substitute squash for zucchini. What a great idea! I love making homemade pesto too and it looks like the almonds would add some unique flavor. Thanks for sharing, Erin!

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