This simple dish uses just five ingredients to achieve a fresh and bright pasta-salad substitute by employing zucchini “noodles” (made using a vegetable peeler!) as a delicious stand-in. The noodles make a fantastic side, or top them with shrimp, white beans or smoked tofu for a light summer main course.
3 small zucchini (about 1 1/4 pounds total), ends trimmed
1/2 cup roasted, unsalted whole almonds
1 1/4 cup loosely packed fresh basil leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon fine sea salt
Using a vegetable peeler, remove long strips from 1 zucchini and place in a bowl; when you reach the soft, seedy core, place it in a food processor. Repeat with remaining zucchini. Refrigerate zucchini “noodles.”
Add almonds, 1 cup of the basil, vinegar and salt to the food processor with zucchini cores. Pulse, scraping down sides of the food processor frequently, until a chunky purée forms. Toss noodles with almond pesto. Slice remaining 1/4 cup basil and sprinkle on top.
Per Serving:130 calories (80 from fat), 9g total fat, 1g saturated fat, 160mg sodium, 9g carbohydrates, (4 g dietary fiber, 4g sugar), 6g protein.
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