SPIRAL ZUCCHINI WITH PESTO RECIPES

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ZUCCHINI NOODLES WITH PESTO & CHICKEN RECIPE | EATINGWELL



Zucchini Noodles with Pesto & Chicken Recipe | EatingWell image

This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty--as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers.

Provided by Carolyn Casner

Categories     Healthy Zucchini Noodle Recipes

Total Time 40 minutes

Number Of Ingredients 10

4 medium-large zucchini (about 2 pounds), trimmed
¾ teaspoon salt, divided
2 cups packed fresh basil leaves
¼ cup pine nuts, toasted
¼ cup grated Parmesan cheese
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 large clove garlic, quartered
½ teaspoon ground pepper
1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Steps:

  • Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
  • Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
  • Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.

Nutrition Facts : Calories 430.1 calories, CarbohydrateContent 9.4 g, CholesterolContent 66.9 mg, FatContent 31.6 g, FiberContent 2.5 g, ProteinContent 28.6 g, SaturatedFatContent 5.1 g, SodiumContent 597.7 mg, SugarContent 4.9 g

RAW SPIRALIZED ZUCCHINI NOODLES WITH TOMATOES AND PESTO ...



Raw Spiralized Zucchini Noodles with Tomatoes and Pesto ... image

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 8

1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
 kosher salt & pepper to taste
3 tbsp extra virgin olive oil
21 oz 3 medium or 4 small zucchinis
1 cup heirloom grape or cherry tomatoes (halved)
kosher salt and black pepper to taste

Steps:

  • In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
  • Slowly add the olive oil while pulsing. Set aside.
  • Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
  • Toss with the pesto and tomatoes and season with salt and pepper as needed.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 148 kcal, CarbohydrateContent 9 g, ProteinContent 4 g, FatContent 12 g, CholesterolContent 4 mg, SodiumContent 102 mg, FiberContent 3 g, SugarContent 3 g

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