Packed with greens, I had to call this pasta with pesto “Super”. Not only is the pesto full of leafy green basil, but the pasta has spinach and spiralized zucchini tossed in it for a much lower carb pasta dish.
1/4 Cup Olive Oil
1 TBSP Pine Nuts
3 cloves Garlic
1 Cup -packed Fresh Basil Leaves
1/4 Cup shredded Parmesan Cheese
3/4 Cup uncooked Brown Rice Penne Pasta
1 Cup Spinach
1 Cup spiralized Zucchini
Himalayan Pink Salt
Make the Pesto
Juice 1/2 the lemon. Add 2 tsp of lemon juice to a mini chopper or food processor. Add olive oil, pine nuts, garlic, basil leaves and Parmesan cheese to the mini chopper or food processor and blend until slightly chunky (or smooth if you prefer). Season with salt to taste. Set aside.
Prepare the Pasta
In a medium pot, bring 2 cups of water to a boil. Add pasta and cook 12-14 minutes.
Prepare the Vegetables for the Pasta
While the pasta cooks, spiralize the zucchini and chop into bite sized spirals (they can get really long) and chop the spinach. Place in a large bowl and gently toss together. Set aside.
Bring it Together
When the pasta is cooked, drain well and let cool for 1 minute. Add to zucchini spinach mixture and gently toss. Add 2-3 TBSP of the pesto sauce and gently toss until well coated.
Serve with shredded Parmesan cheese.