Today I have a super fun and low-carb recipe! I recently bought myself a Vegetable Spiralizer to create no-carb spaghetti dishes. To make this recipe even more fun, I created a fafa potion aka non-traditional pesto sauce. I have this purple basil plant growing in my garden so I thought this was the perfect base for my spaghetti dish. Enjoy and don’t forget to use the hashtag #CookingWithFafa so I can see how your dishes came out!
Zucchini Spaghetti In A Non-Traditional Pesto Sauce
2 zucchini (I used one green and one yellow)
6 baby tomatoes
1 tbsp olive oil
1 cup purple basil leaves
1/3 cup walnuts (you can use pine nuts but I didn’t have any)
1/3 cup shredded cheese (you can use parmesan if you like)
1 tsp diced garlic
5 tbsp olive oil
Starting with the non-traditional pesto sauce first. In a food processor, add in the purple basil leaves , 1/3 cup of walnuts, 1/3 cup shredded cheese, garlic, squeezed lemon juice, 5 tbsp olive oil and pulse/blend for 2-5 mins or until creamy. In a medium bowl, start by spiralizing the 2 zucchini. Once you’re done, heat a pan at high to medium heat with 1 tbsp of olive oil. Slice the baby tomatoes in half and chop the shallot. Start by sautéing the shallot and tomatoes until golden and then add in the spiralized zucchini. Cook for about 3 mins and add in 2 tsp of the pesto sauce and mix well. Let it cook for about 5 mins or until zucchini is cooked through. Enjoy!