Garlic, Parmesan, and Basil Pesto Zucchini Pasta - Slender Kitchen
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Garlic, Parmesan, and Basil Pesto Zucchini Pasta

By Mike McNeil
adapted from: 45degrees.co.nz
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74
Calories 
5g
Carbs 
5g
Fat 
4g
Protein 
5
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

These delicious low calorie zucchini noodles pack a flavor punch coated in basil pesto Parmesan cheese and topped with crispy garlic and dried chili flakes.

Prep Time

Garlic, Parmesan, and Basil Pesto Zucchini Pasta

40
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

1
  • 2 cups zucchini, cut into pasta ribbons
  • 1 tbsp. basil pesto
  • 2 tbsp. grated Parmesan Cheese
  • 2 U cloves garlic, chopped
  • 1/4 tsp. red pepper flakes
  • 1 tsp. olive oil

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 74
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
8%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 5mg
2%
Sodium 124mg
5%
Total Carbohydrate 5g
2%
Dietary Fiber 1g
6%
Sugars 3g
Protein 4g

Directions

  1. Put the pasta ribbons into a warm oven (140 C) on a flat tray to dry out. You only want to remove a little of the moisture not cook the zucchini - 15 minutes should be fine, but keep an eye on it. Remove and allow to cool.
  2. Add 1 tsp of olive oil to a cold frying pan. Turn the heat to high, and add the garlic and chili flakes. Cook until the garlic starts to sizzle, and turn off the heat. Leave the garlic and chili to cool in the pan.
  3. In a bowl, add the zucchini, the cooled garlic/chili, the pesto and Parmesan.
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Notes

As mentioned in the blog, these quantities are only enough for a side. Double the portions for a main

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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