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Zucchini Pasta with Almond Pesto Recipe


Atkins Zucchini Pasta with Almond Pesto
4.7g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:Italian
Cook Time:5 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6g

Protein

20.1g

Fat

2.9g

Fiber

222.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/3cup, wholeAlmonds
  • 1cloveGarlic
  • 1cupParsley
  • 0 1/3cupParmesan Cheese (Grated)
  • 1tbspLight Olive Oil
  • 0 1/3cupExtra Virgin Olive Oil
  • 1tspSalt
  • 0 1/8tspCrushed Red Pepper Flakes
  • 2lbZucchini

DIRECTIONS

  1. In a food processor process the almonds until finely ground. Add the garlic, parsley and Parmesan; pulse 4-6 times. Add in the 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.
  2. Spiralize the zucchini or use a grater with the zucchini lengthwise to get longer strands. Preheat a large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook the zucchini for 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.
  3. Toss the warm zucchini with the pesto, sprinkle with the crushed red child pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.
  4. Note: to roast raw almonds, heat oven to 350°F, toss nuts on a sheet pan and roast for 10 minutes. Cool before using.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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