Zoodles with Pesto Sauce

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I am a true pasta lover and I don’t think I even knew just how much until I was diagnosed with a wheat allergy and couldn’t eat it anymore. In addition to not being able to eat it, pasta on a regular basis isn’t such a great idea, so I sought out healthier versions (that had more nutrient-density and were less refined than the gluten-free options out there). I started seeing spiralizers on Instagram, and knew I had to get one!

My all time favorite growing up was bowtie pasta with pesto sauce. This dish brings me right back to my childhood. Because most store-bought pesto sauces have some less-than-whole-foods as ingredients, AND generally have dairy, I like to make my own! I add shrimp for a little protein, too.

Further Food Nutritionist Commentary:

Avoiding wheat or gluten means finding substitutes that can stand up to regular pasta, without all the added sugar and fat of the boxed pastas you find in the supermarket. Zoodles are a low-calorie way to avoid those gluten-free boxed brands and incorporate extra veggies into your diet. Zucchini is low in saturated-fat and calories, and cholesterol-free. Adding shrimp, a great source of protein, provides you with vitamins and minerals like B12 and selenium. They are also high in an antioxidant called astaxanthin, which has anti-inflammatory and antioxidant properties. Pine nuts, a key ingredient in pesto sauce, are especially rich in monounsaturated fats, which help to lower LDL (bad cholesterol), and increase HDL (good cholesterol).

By Samantha Bernstein Gordon, RD
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Zoodles with Pesto Sauce

  • Prep Time: 10-15 mins
  • Cook Time: 10 mins
  • Servings: 2

Ingredients

For zoodles:

1 zucchini

3/4 lb of shrimp, cleaned

 

For sauce:

1 1/2 cups of basil leaves

2 tablespoons extra virgin olive oil

1/4 cup of pine nuts

1 garlic clove

Salt to taste

Note: If sauce isn’t smooth enough, add 1-2 tbsp of low sodium chicken broth

Instructions

  1. Spiralize zucchini.
  2. Add all ingredients for pesto sauce into food processor and blend until smooth.
  3. Place shrimp in saute pan, and cook on medium heat until both sides of shrimp are pink.
  4. Add zucchini and pesto sauce to saute pan, and cook for 2 minutes (be careful not to let it cook for too long, or zucchini will soften and leak water making the pesto sauce very watery).

 

Spiralize zucchini. Add all ingredients for pesto sauce into food processor and blend until smooth. Place shrimp in saute pan, and cook on medium heat until both sides of shrimp are pink. Add zucchini and pesto sauce to saute pan, and cook for 2 minutes (be careful not to let it cook for too long, or zucchini will soften and leak water making the pesto sauce very watery).  

Nutrition Information

Per Serving:  Calories: 447; Total Fat: 28g; Saturated Fat: 4g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 9g; Cholesterol: 258mg; Sodium: 270mg; Potassium: 937mg; Carbohydrate: 10g; Fiber: 3g; Sugar: 3g; Protein: 40g

Nutrition Bonus:  Vit C: 64%; Vit A: 49%; Iron: 37%; Calcium: 18%

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