Low Calorie Dinner Ideas: Zucchini Noodles with Pesto

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Blend until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Add lemon juice, and season with salt and pepper to taste.
3. In a large skillet, heat a splash of olive oil over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until slightly softened.
4. Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until well coated.
5. Add the halved cherry tomatoes and mix gently.
6. Serve immediately, garnished with additional Parmesan cheese if desired.