Trapanese pesto is the Sicilian version of the sauce that uses tomatoes and almonds instead of pine nuts. This savory pesto sauce coats low-carb zucchini noodles and heart-healthy seared salmon to create an absolutely delicious pasta dinner.

Lauren Grant
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with 1/4 tsp. salt and let drain for 15 to 20 minutes.

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  • Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and 1/2 tsp. salt and pulse until combined; set aside.

  • Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti.

  • Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining 1/4 tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart.

  • Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining 1/4 cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.

Nutrition Facts

450 calories; protein 25.9g 52% DV; carbohydrates 40.8g 13% DV; dietary fiber 7.1g 28% DV; sugars 5.2g; fat 23.5g 36% DV; saturated fat 3.8g 19% DV; cholesterol 41.6mg 14% DV; vitamin a iu 1353.5IU 27% DV; vitamin c 36.6mg 61% DV; folate 83.6mcg 21% DV; calcium 83.8mg 8% DV; iron 3mg 16% DV; magnesium 98.6mg 35% DV; potassium 815.5mg 23% DV; sodium 459.1mg 18% DV.