Basil is the backbone of this vibrant no-cook basil-walnut pesto sauce. Toss in some leftover roast chicken or pork with these zucchini noodles for a heartier meal. Source: Diabetic Living Magazine, Spring 2020

Hilary Meyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a spiral vegetable slicer or peeler, cut zucchini (or summer squash) lengthwise into long, thin strands (stop when you reach the seeds). Place the strands in a colander and toss with 1/4 tsp. salt. Let drain for at least 15 minutes, then gently squeeze them to remove any excess moisture. Pile the strands on a cutting board and chop them once or twice to break them up.

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  • Meanwhile bring a large pot of water to a boil. Cook spaghetti according to package directions. Reserve 1/2 cup of the cooking water, then drain.

  • Combine basil, walnuts, garlic, 5 Tbsp. oil, Parmesan, lemon juice, pepper, and the remaining 3/4 tsp. salt in a mini food processor. Process until smooth. Transfer to a large bowl.

  • Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add the squash strands and cook, stirring, until warmed and slightly tender, about 3 minutes. Transfer to the bowl with the pesto. Add the spaghetti and toss to combine. If the mixture seems dry, add the reserved cooking water a little at a time. Garnish with additional basil, if desired.

Tips

Equipment: Spiral vegetable slicer, mini food processor

Tip: You can skip Step 1 and use 2 lbs. of premade zucchini noodles.

Nutrition Facts

369 calories; 23 g total fat; 3 g saturated fat; 2 mg cholesterol; 461 mg sodium. 665 mg potassium; 36 g carbohydrates; 6 g fiber; 5 g sugar; 11 g protein;