Zucchini Linguini with Pesto

Get your fill of nutritious, yummy, fork-twirling pasta without any empty calories, without any white flour, without any gluten… you know, without any guilt!

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meal

Makes 2 smaller portions

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Ingredients for Pesto:

• 1 cup Basil leaves, compacted into your measuring cup
• ⅓ cup microplaned Parmigiano Reggiano (the microplane will create the right measurement, if using already grated, use ¼ cup to start and add more if desired)
• ⅓ cup microplaned Pecorino Romano (the microplane will create the right measurement, if using already grated, use ¼ cup to start and add more if desired)
• ⅓ cup Extra Virgin Olive Oil
• ⅓ cup raw Pine Nuts
• ½ teaspoon Salt

Directions:

1. Add all the ingredients, minus an “eyeballed” tablespoon of the pine nuts to your food processor.
2. Pulse into well amalgamated. Depending on your tastes, you can leave it with more or less texture.
3. Use the pine nuts to top your pasta, adding a bit of textured crunch.

Ingredients for “Pasta”:

• 4 Zucchini
• 1 tablespoons Olive Oil

Directions:

1. Use your spiralizer to turn your zucchini into “pasta noodles.”
2. Heat a pan over medium high heat for 5 minutes.
3. Add olive oil and the zucchini. Toss so all of the “zoodles” have a good chance to be on the bottom of the pan. Cook for about 5-7 minutes, until the zucchini are cooked but “al dente.”
4. Toss immediately with pesto. Top with pinenuts that have been set aside.