A simple, tasty and calorie-free recipe. It is perfect for a light dinner or for those who are on a diet and can not eat pasta. Here’s how easy and quick it is to prepare.
INGREDIENTS
For the pesto sauce:
– 3 cups chopped kale
– 3/4 cup fresh basil leaves
– 1 teaspoon kosher salt
– 1/3 cup extra virgin olive oil
– 1/4 cup pine buds
– 5 garlic cloves
– 3.5 oz grated parmesan
For the zucchini noodles:
– 4 medium zucchini
– 2 tablespoons extra virgin olive oil
– 1/3 cup pesto sauce
– 2 cups cherry tomatoes, cut in half
– 3.5 oz grated parmesan
– salt
– pepper
DIRECTIONS
First prepare the pesto sauce. Add to food processor the kale, basil leaves and salt and mix well until you get a homogeneous composition. Add the garlic and pine buds and continue to mix. Incorporate the oil gradually, and finally add the grated parmesan. Mix everything well until you get a smooth paste.
Wash well the zucchini and using the special cutting device, turn them into noodles. If you do not have such a device, using a knife you can cut them in thin slices and then into small sticks. Or cut them into very thin slices using the vegetables peeler.
In a roomy pan add olive oil and leave it to heat up. Add 1/3 cup pesto sauce and cook it, stirring well. After about 30 seconds, add the chopped tomatoes and mix well, then incorporate the zucchini noodles. Cook everything for 1-2 minutes then add half of the amount of Parmesan cheese and continue to cook until the parmesan melts.
Put it on a platter, add above the rest of parmesan and add pesto sauce to taste.
Serve the zucchini noodles with kale pesto sauce warm, with a slice of toast.
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