Zucchini Spaghetti with Olive Pesto
Zucchini Spaghetti with Olive Pesto is a light and refreshing dish that substitutes traditional pasta with zucchini noodles, also known as "zoodles." The zucchini noodles are created using a spiralizer or julienne peeler, resulting in a low-carb, gluten-free alternative to spaghetti. The dish is topped with a flavorful olive pesto, made from a blend of olives, fresh basil, garlic, nuts (such as pine nuts or walnuts), Parmesan cheese, and olive oil. The olive pesto adds a rich, savory taste to the fresh and crunchy zucchini noodles. This dish is quick to prepare, nutritious, and perfect for a healthy lunch or dinner.
Ingredients
- 3 zucchinis
- 7.05 oz Parmesan cheese
- 1 sweet onion
- 1 bunch basil
- 8.45 fl oz olive oil
- 4.41 oz pitted green olives
- 1.76 oz pine nuts
- Salt
- Pepper
Instructions
- Wash the zucchinis and cut them into spaghetti using a vegetable spiralizer or a crinkle-cut mandoline.
- Peel and slice the onion. Sauté it in a wok with 4 tablespoons of olive oil, seasoning with salt and pepper.
- Strip the basil leaves. Cut 3.53 oz of Parmesan into shavings with a vegetable peeler and grate the rest. Wash the basil leaves. Blend them with the pitted olives, grated Parmesan, and 1.06 oz of pine nuts, adding enough olive oil to create a creamy pesto.
- Blanch the zucchini spaghetti in a pot of boiling salted water for 1 to 2 minutes to soften them slightly. Reserve 1 ladle of cooking water and add it to the wok along with the pesto to thin it out, mixing well.
- Quickly drain the zucchini spaghetti and add them to the wok. Stir-fry everything for 2 minutes.
- Divide into 4 deep plates. Add Parmesan shavings, the remaining pine nuts, and drizzle with a little olive oil. Season with pepper and serve.
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Notes
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