Zucchini Pesto Pasta

This dish is a simply favourite for a healthy, low-carb meal that you can make quickly.  This recipe will create 6 serves with an option to add strips of chicken for more protein.

HOME MADE BASIL PESTO
Blend the following ingredients together in a food processor until desired consistency.

• 1/2 cup fresh basil leaves
• 1/2 cup spinach leaves
• 1/4 cup freshly grated reduced fat Romano or Parmesan cheese (can use vegan cheese alternate)
• 1/4 cup extra virgin olive oil
• 1/4 cup pine nuts (can sub chopped walnuts)
• 1-2 garlic cloves, minced (about 1-2 teaspoons)
• Salt and freshly ground black pepper to taste

INGREDIENTS

•  6 large zucchinis

•  1/2 cup (130g)  basil pesto

• 1 cup of diced cherry tomatoes
• 500g Chicken breast (optional)

•  2 teaspoons finely grated lemon zest

•  1/4 cup pine nuts, toasted

•  finely grated parmesan cheese to garnish

•  Basil leaves, to serve

  INSTRUCTIONS

  • Step 1. Cut the zucchini into long thin ribbons (a mandoline or spiralizer is ideal), then use a sharp knife to cut each ribbon into thin strips. Alternatively just use a peeler to create thin strips. Place zucchini in a colander set in the sink and toss with 1 teaspoon of sea salt. Allow to drain for 30 minutes, then rinse well and pat dry with paper towel.

  • Step 2. Dry fry strips of chicken breast in pan and heat tomatoes.

  • Step 3. Toss zucchini with pesto, chicken, lemon zest, alittle oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan, tomatoes and drizzle with a little extra oil. Garnish with a few basil leaves and serve.