Raw Zucchini Noodles and Tomatoes in Pesto

RecipesPlus
6Ingredients
250Calories
20Minutes

Ingredients

  • 1 bunch basil (2 oz leaves plus some for garnish)
  • 1 garlic clove
  • 2 ounces parmesan cheese
  • 1/3 cup olive oil
  • 1 1/3 pounds zucchini
  • 5 ounces cherry tomatoes (red and yellow)

Directions

  1. For the pesto, wash the basil, shake dry, and pluck leaves from the stems. Peel the garlic and chop roughly. Grate the Parmesan cheese. Place the basil leaves, Parmesan cheese and garlic in a food processor and blend. Slowly drizzle in the olive oil until a smooth puree is formed. Season to taste with salt and pepper.
  2. For the zucchini noodles, first wash the zucchini. Using a Japanese spiral cutter, cut the zucchini into long "noodles".
  3. Wash the tomatoes and cut in half. Carefully mix the zucchini noodles and with pesto. Taste again and add more slat and pepper, if necessary. Gently mix the tomato halves into the noodles and arrange on a plate. Garnish with Basil.
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NutritionView more

250Calories
Sodium10%DV240mg
Fat34%DV22g
Protein14%DV7g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories250Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat5g25%
Trans Fat
Cholesterol10mg3%
Sodium240mg10%
Potassium500mg14%
Protein7g14%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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