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Lemon Pesto Zoodles

  Published on November 3rd, 2022
  Reading time: < 1 minute
  Last modified April 13th, 2023
Lemon pesto zoodles in pan
ChefLarissa MelkonianDifficultyBeginnerRating0.0
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You don't have to give up pasta altogether on the keto diet. Spiralized zucchini can be just as tasty when it's tossed with a fast homemade lemon pesto sauce. Serve as a side dish with a fillet of salmon or a steak, or add shrimp or scallops to the zoodles for a seafood pasta dinner.

Yields2 Servings
Prep Time20 minsCook Time7 minsTotal Time27 mins
Nutrition Facts

Servings 2

5g
Net Carbs

Amount Per Serving
Calories 217
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 8g3%
Dietary Fiber 3g12%
Sugars 3g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Pesto
 1 ½ cups fresh basil leaves(packed)
 1 tbsp fresh parsley(packed)
 1 tbsp pine nuts
 1 tbsp parmesan(grated)
 1 garlic clove(peeled)
 1 tsp lemon juice
 ½ tsp lemon zest
Zoodles
 ½ lb asparagus

Directions

1

To make the pesto: Add basil, parsley, and pine nuts to a food processor. Process until coarsely chopped. Then, add parmesan, garlic cloves, salt, pepper, lemon juice, and lemon zest and blend on low. With the food processor running, slowly pour olive oil until well blended.

2

To make the zoodles: Spiralize zoodles and set them aside. Cut the ends off of the asparagus and chop them into 1-inch pieces.

3

Next, heat the remaining 1 tsp of olive oil in a medium skillet over medium heat, add asparagus and cook until vibrant green and you can pierce a fork through them for about 5-7 minutes.

4

Stir in the zoodles and pesto and combine well. Cook 1-2 minutes until heated through. Remove from heat and enjoy while warm!

Ingredients

Ingredients

Pesto
 1 ½ cups fresh basil leaves(packed)
 1 tbsp fresh parsley(packed)
 1 tbsp pine nuts
 1 tbsp parmesan(grated)
 1 garlic clove(peeled)
 1 tsp lemon juice
 ½ tsp lemon zest
Zoodles
 ½ lb asparagus

Directions

Directions

1

To make the pesto: Add basil, parsley, and pine nuts to a food processor. Process until coarsely chopped. Then, add parmesan, garlic cloves, salt, pepper, lemon juice, and lemon zest and blend on low. With the food processor running, slowly pour olive oil until well blended.

2

To make the zoodles: Spiralize zoodles and set them aside. Cut the ends off of the asparagus and chop them into 1-inch pieces.

3

Next, heat the remaining 1 tsp of olive oil in a medium skillet over medium heat, add asparagus and cook until vibrant green and you can pierce a fork through them for about 5-7 minutes.

4

Stir in the zoodles and pesto and combine well. Cook 1-2 minutes until heated through. Remove from heat and enjoy while warm!

Lemon Pesto Zoodles
Larissa Melkonian is a contributor for Ketogenic.com

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