Pesto Zucchini Zoodle Bowl
Do you long for pasta with pesto, but do not want all the carbs? Guess what? You can have them Keto, vegetarian style! Years ago, I can remember exactly how my mom made pesto sauce with wheat noodles. It was so delicious! However, ever since I have been on a keto-based lifestyle, I have learned to find alternatives to the carbs. The first time I got the idea for this recipe, I wasn’t sure how it would turn out. After I made it, I found that it was delicious, and I did not even miss the wheat pasta noodles!
The other good thing is this dish has a ton of nutrients! The spinach has a lot of vitamins and minerals. Leafy green vegetables, in particular, are recognized as having substantial health-promoting activities that are attributed to the functional properties of their nutrients and non-essential chemical compounds(1). Zucchini also has a lot of health-promoting effects. With only 17 calories per 100 grams, zucchini are high in fiber, have no cholesterol and are rich in flavonoids antioxidants, such as zeaxanthin, beta carotene, and lutein.11 Each nutrient in zucchini plays a significant role in slowing aging and preventing disease.
Also, let’s look at the benefits of kalamata olives. For instance, some studies show that Greek-style black olives, Spanish-style green olives, Kalamata-style olives, along with other olive preparations, give us valuable amounts of many different antioxidants and anti-inflammatory nutrients(3). Overall, all of the ingredients in this recipe are all important and have lots of nutrients. I always feel like a meal tastes better once we know it is good for us!
Pesto Zucchini Zoodle Bowl
This is ketotarian friendly!
For the pesto
- 1/4 cup olive oil (extra virgin)
- 1 1/2 cups spinach
- 1/2 cups packed fresh basil
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 1 clove garlic
- 1/8 tsp Himalayan salt
- 1/2 cup water
For the zoodles
- 2 medium zucchini
- 1 tbsp olive oil (extra virgin)
- 1 dash ground pepper
- 2 ounces goat cheese
- 1/4 cup kalamata olives
In the container of a food processor or blender, combine all pesto ingredients together. Cover and blend until it is smooth. It should have a liquid consistency.
Using a julienne peeler, now proceed to make zucchini noodles. Or if you want to go the easy route, go to your local grocery store and purchase zucchini that are already prepared ( in the frozen section).
In a wok or large ceramic skillet, heat the olive oil over medium heat. Proceed to add the zoodles and pepper, cooking for 3-5 minutes, until tender. Remove from the stove and add pesto. Toss well and divide the mixture between two bowls. Top with black olives and feta cheese. Garnish with basil leaves.
In conclusion, remember a keto diet is a lifestyle change and includes all foods that will revitalize your mitochondria. Please see The Five Tips you should know about a ketogenic diet to learn more. It is important to remember to achieve health; you need to integrate more changes in your life besides food. An example would be to include things such as meditation, avoiding EMF exposure, and intermittent fasting, etc. To learn what it is you need to do to get started, you can visit my Start Here page.
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Vegetable Keto Lasagna
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[toggle title = “References”]
Roberts, Joseph L, and Régis Moreau. “Functional Properties of Spinach (Spinacia Oleracea L.) Phytochemicals and Bioactives.” Food & Function, U.S. National Library of Medicine, 10 Aug. 2016, www.ncbi.nlm.nih.gov/pubmed/27353735.(1)
“Have You Ever Wanted to Grow Your Own Zucchini?” Mercola.com, articles.mercola.com/gardening/how-to-grow-zucchini.aspx.(2)