Meatless Monday: Zucchini Noodles with Basil Almond Pesto

Are you trying to eat healthy and get those vegetables in, but your inner foodie just can’t get past craving carbs? How about using zucchini squash to make noodles? Today’s Meatless Monday dish is healthy and perfect for a hot summer evening.

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Ingredient Spotlight: Zucchini

Zucchini, also known as summer squash, is an excellent source of manganese which aids in carbohydrate and protein metabolism. It is also very high in vitamin C which has antihistamine properties that can help reduce seasonal allergy symptoms. Vitamin C is also an antioxidant that is responsible for protecting good cholesterol and promoting heart health. Zucchini contains a variety of minerals, including calcium, magnesium and phosphorus, that build and maintain healthy bones.

Here’s the recipe:

Zucchini Noodles with Basil Almond Pesto
Preparation time: 20 minutes
Yield : 4 servings

Ingredients:
½ yellow onion, diced
2 cups basil, tightly packed
½ cup raw slivered almonds
1/3 cup olive oil
2 teaspoons red wine vinegar
pinch of crushed red pepper
Himalayan sea salt
3 large zucchini
1 pint cherry tomatoes

Instructions
For the pesto:
Combine the onion, basil, almonds, olive oil, vinegar and crushed red pepper in a food processor. Pulse until you have a smooth pesto and then season to taste with salt.

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For blistered tomatoes:
Preheat oven to broil. Place cherry tomatoes on baking sheet and broil until blistered and bursting about 3-5 minutes.

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For zucchini pasta:
Run the zucchini through a vegetable spiralizer (I use a Veggetti) and collect in a large bowl or baking sheet.

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Lightly coat a non-stick pan with olive oil and heat to medium-high heat. Add the zucchini “noodles” to pan and gently stir for about 1-2 minutes, until just al dente.

Toss the zucchini noodles with the pesto until the noodles are well coated. Season to taste with salt. Toss the sliced almonds in.

Transfer to a platter and sprinkle with the blistered cherry tomatoes and serve.

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Happy (Meatless) Monday all!

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