Zucchini Pesto Pasta with Brewer’s Yeast Flakes

Enjoy a fresh, low-carb twist on classic pesto pasta! This easy zucchini noodle recipe combines crisp, spiralized zucchini with homemade basil pesto, garlic, pine nuts and Parmesan cheese. Bluebonnet Brewer’s Yeast Flakes add a deliciously savory flavor and extra nutrients. Light, flavorful and ready in just 15 minutes, this vegetarian dish is perfect for a quick lunch or a refreshing weeknight dinner.

Ingredients

For the zucchini pasta

• 2 cups spiralized organic zucchini (approximately 2 medium zucchini)

For the pesto

• 1 cup fresh basil leaves 2 garlic cloves, peeled ⅓ cup pine nuts ¼ cup Bluebonnet Brewer’s Yeast Flakes or Powder ⅓ cup freshly grated Parmesan cheese ⅓ cup extra virgin olive oil
• Optional garnish
• Fresh basil leaves Halved cherry tomatoes Extra grated Parmesan cheese

Preparation Instructions

1. Prepare the zucchini noodles. Wash the zucchini and trim both ends. Using a spiralizer, turn the zucchini into long, spaghetti-like noodles. Set aside in a large mixing bowl.

2. Make the homemade pesto. Combine the fresh basil, garlic, pine nuts, Bluebonnet Brewer’s Yeast Flakes, Parmesan cheese and olive oil in a food processor. Blend until the nuts are finely chopped and the ingredients form a smooth, well-combined pesto sauce.

3. Toss the zucchini pasta. Add the freshly prepared pesto to the zucchini noodles. Gently toss until the noodles are evenly coated with the sauce.

4. Garnish and serve. Transfer the zucchini pesto pasta to serving bowls. Garnish with fresh basil leaves, halved cherry tomatoes and additional Parmesan cheese, if desired. Serve immediately and enjoy!