Carrot Noodles with Pesto
This is the perfect recipe for a quick lunch or easy side dish, especially since it’s vegetarian and gluten free too. Carrot Noodles with Pesto pairs well with other Italian dishes and is something both kids and adults enjoy. If you already love spiralized zucchini, be sure to try this simple, flavorful recipe!
Servings: 4 servings
Calories: 113kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 large carrots (spiralized, about 4 cups)
- salt (to taste)
- pepper (to taste)
- 1/4 cup prepared pesto (see notes)
- Parmesan cheese (optional for serving)
- fresh basil (optional garnish)
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and carrots. Season with salt and pepper.3 large carrots, 1 tablespoon extra virgin olive oil, salt, pepper
- Sauté, stirring often, until just tender, about 3-5 minutes.
- Gently stir in the pesto until the carrot noodles are evenly coated.1/4 cup prepared pesto
- Serve with Parmesan cheese and basil garnish, if desired.Parmesan cheese, fresh basil
Notes
Tips and Techniques
- Make carrot noodles with a spiralizer, a Y-shaped or julienne peeler or with a knife.
- Store-bought pesto works great in this recipe, or you can make your own.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
Nutrition
Serving: 1serving | Calories: 113kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 182mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9334IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg