Zesty Zucchini Noodles With Green Tea Pesto
Yield: 2-3 servings.
Time Estimate: 20 minutes.
Storage Notes: Best if consumed immediately, will keep for 2 days in the fridge.
If you're looking to keep your calorie and carb intake down without skimping on taste, we've got just the recipe for you. And not only that - we've done the math to boot. A cup of spaghetti clocks in at around 200 calories and 40 grams of carbs, while our svelte friend zucchini weighs-in at nearly 10 times less, at 20 and 5, respectively.
Even better news? You don't need a spiralizer or any other special tools, just a veggie peeler and a sharp knife. Let's get to it:
- 2 Tbs Gustus Vitae's Green Tea Sea Salt.
- 2 Large zucchini.
- 1 Tbs Gustus Vitae's Garlic Pepper Rub.
- 1 Lime.
- 1 Tbs olive oil.
- 1/2 Jar of pesto (around 4 ounces).
- Bonus Points: A couple sprigs of fresh basil for garnish.
- Wash the zucchini and slice off tops and bottoms. Using your veggie peeler, slice length-wise, cutting wide and to the depth you'd like the zoodles to be.
- As needed, slice the zoodles length-wise to create your noodles.
- Dice cherry tomatoes into halves, and reserve.
- Drizzle olive oil into a medium-to-large pan, and heat to medium.
- Add in zoodles, and sprinkle in Green Tea Sea Salt and Garlic Pepper Rub. The salt will wick out some of the moisture, giving you a springier, more delicious noodle base. Cook on medium for 2-3 minutes, stirring occasionally.
- Place the cherry tomatoes cut side down, and add in pest. Give it a good stir, and cook for a further 2 minutes.
- Remove and plate. The best way to do this is with tongs - you'll leave excess oil in the pan, and will have more control on plating.
- Tear off some basil leaves, squeeze on some lime, and serve. Mangia!