Fresh Zucchini Noodles with Pesto

When you serve this dish, no one will suspect that the pasta on the plate is not the usual kind, but rather vegetable noodles. Keep this detail to yourself and let your guests enjoy the exceptional taste of this remarkable vegetable dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 100 g Arugula

  • 100 g Tomato, red

  • 1 handful Olives, black, in brine

Presni pesto

  • 4 g Spices, oregano, dried

  • 2 g Rosemary, fresh

  • 10 g Carp, soaked

  • 15 ml Oil, olive

  • 24 g Nuts, almonds

  • 1 pod Garlic, fresh

Steps

  1. Wash the zucchinis and cut off the tops with a knife. Using a special slicer, cut them into thin vegetable noodles. If you don't have a slicer, you can use a peeler and cut the zucchinis into thin slices (tagliatelle).

  2. Next, prepare the fresh pesto. In an electric chopper or blender, add oregano, rosemary, capers, almonds, olive oil, and garlic. Mix the ingredients until you get a smooth sauce.

  3. Clean, wash, and dry the arugula and cherry tomatoes. Cut larger tomatoes in half, while smaller ones can be left whole. Mix the zucchini noodles with the prepared pesto. On a plate, make a bed of arugula and place the noodles on top. Use cherry tomatoes and olives for decoration.

Nutrition Information (Per 100g)

  • Calories: 52.09 kcal
  • Fat: 2.26 g
    • Saturated Fat: 0 g
  • Carbohydrates: 4.36 g
    • Sugars: 0.7 g
  • Protein: 2.26 g
  • Fiber: 1.39 g