Zucchini Noodles with Fresh Pesto Sauce

If you’re looking for a lighter, lower-carb alternative to pasta, then ditch the flour and make your noodles out of vegetables. You can’t go wrong with this vegetarian low-carb dish.

You Will Need
2 cups of fresh basil leaves, washed and dried
2 Tbsp. low-fat Italian vinaigrette dressing
1/4 cup Parmesan cheese
2 cloves of garlic
1/2 tsp salt
2 tbsp. pine nuts
1/3 cup vegetable broth
4 zucchini, ripe & peeled
Non-stick cooking spray

Add the basil, dressing, cheese, garlic, salt, pine nuts and about half the broth to a blender and puree them together. Add more broth as necessary to thin ingredients enough to keep them moving and creamy.
Heat a nonstick pan over medium-high heat. Spray with a nonstick cooking spray and toss in the noodles. Add just enough pesto sauce to coat as desired and toss them together for about a minute to heat them through.
Serve hot. As an alternative, you can serve both the noodles and the pesto raw and cold like a pasta salad. Serves 4.

Photo: Living Fresh Blog