Fresh, healthy, garden zoodles. Purple basil is a flavor-packed herb that makes this beautiful deep purple pasta.
Persons
4
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Notes
Smaller zucchinis are easier to sprialize. Pesto can be stored in the refridgerator in a sealed container for a week. DO NOT RINSE ZOODLES! This will result in mushy spirals.
Ingredients
2 cups Purple Basil leaves (normal basil also works)
3 Tbsp. Olive oil
1 Tbsp. Lemon Juice
Salt
1 Tbsp. Crushed Garlic
1/4 cup Parmesan Cheese
2 small-medium sized zucchinis (1.5 inch diameter)
Chicken breast (optional)
Instructions
Cut ends of zucchinis off and cut in half.
Spiralize zucchinis in spiralizer or cut into thin pieces.
Place spirals into a strainer and sprinkle with salt. Let sit for 30 minutes.
Place purple basil leaves in a food processor.
Add 2 Tbsp. olive oil and blend.
Add lemon juice, garlic, 1/4 tsp of salt, and parmesan cheese.
Blend until leaves are in small granular pieces. Set aside.
Squeeze water out of zucchini spirals as much as possible. Can do this best with a cheesecloth or with your hands. DO NOT RINSE!
In a medium-sized pan, add rest of olive oil and cook chicken breast cut into small pieces.
Once golden brown, add zucchini spirals. Stir occasionally. Let spirals turn golden a little and flip for other sides.
Add pesto from food processor to pan. Mix on medium-low heat until parmesan cheese has melted and pesto is fully incorporated into pasta.
Serve warm.
Nutrition Facts
Purple Basil Pesto Zoodles
Serves: 4 servings
Amount Per Serving:
Calories
248
% Daily Value*
Total Fat18.69 g
27.7%
Saturated Fat 4.3 g
20%
Trans Fat 0.136 g
Cholesterol52 mg
17.3%
Sodium305 mg
12.7%
Total Carbohydrate2.32 g
0.7%
Dietary Fiber 0.3 g
0%
Sugars 0.16 g
Protein17.57 g
Vitamin A 781 IU
Vitamin C 6.2 mg
Calcium 88 mg
Iron 1.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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