This low-carb version of an old classic, pasta with pesto using zucchini noodles is a great way to enjoy all the flavors of your favorite dish while still eating healthy. To top it off, try adding our Brewer's Yeast Flakes or Powder for a delicious and nutritious boost. This versatile powder can be added to many dishes and provides essential vitamins and minerals that help support overall health. Give this tasty meal a try today!
For the pasta
2 cups organic zucchini pasta noodles
For the pesto
1 cup fresh basil leaves
2 cloves fresh garlic, peeled
1/3 cup pine nuts
1/4 cup Bluebonnet's Brewer's Yeast Flakes or Powder
1/3 cup freshly grated Parmesan
1/3 cup olive oil
To prepare the zucchini:
Rinse and cut off each end of zucchini. Place it in a spiralizer and spiralize your zicchini. Set aside.
To prepare pesto:
Add all ingredients for the pesto to a food processor and process until the nuts are ground into tiny pieces and all ingredients are blended together well.
Add the zucchini pasta to a medium sized bowl with the pesto sauce and gently toss until the pesto is evenly distributed.
Garnish with extra fresh basil leaves (optional).
Bluebonnet products used in the recipe: