Author Notes
At only 20 calories per cup making 'pasta' out of vegetables is a perfect substitute. Zucchini & yellow squash zoodles with pesto is missing the carbs without missing the flavor! —Laurie_GlutenFreeYummy
Ingredients
- Zoodles
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3
zucchini (medium)
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2
Yellow Squash (medium)
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1 cup
cherry tomatoes (sliced in half)
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4 ounces
fresh mozzarella
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1 1/2 cups
chicken stock
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1/3 cup
dry white wine
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2 tablespoons
butter
- Pesto
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1 teaspoon
sea salt
-
1/4 cup
fresh Parmesan cheese
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2
garlic cloves
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1/3 cup
almond, walnut, or pine nuts
-
1/2 cup
extra virgin olive oil
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4 cups
fresh basil leaves
Directions
-
Combine all pesto ingredients together in a food processor and process for 1 minute or until all ingredients are pulverized.
-
Using a vegetable spiraler, spiral the zucchini and yellow squash.
Blot spiraled noodles with a paper towel to remove excess moisture.
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In a large skillet combine chicken broth, white wine, butter, 1/3 cup pesto, and sliced tomatoes over medium heat.
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When broth has come to a boil, add spiraled noodles and cook for about 1 minute. Do not over cook or noodles will become mushy.
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Place "noodles" in a low, flat bowl with a small amount of broth. Serve with a few slices of fresh mozzarella and salt & pepper to taste.
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