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
Yellow Squash (medium)
cherry tomatoes (sliced in half)
1 1/2 cups
dry white wine
fresh Parmesan cheese
almond, walnut, or pine nuts
extra virgin olive oil
fresh basil leaves
In This Recipe
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.
In a large skillet combine chicken broth, white wine, butter, 1/3 cup pesto, and sliced tomatoes over medium heat.
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.
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.