Zucchini Pasta with Lemon Pesto Sauce

It looks like avocado, but that's actually zucchini covered in Lemon Pesto sauce

It looks like avocado, but that’s actually zucchini covered in Lemon Pesto sauce

Two things surprised me about this dish.

The first was the flavor — it’s intense! Between the Lemon Pesto sauce, the zucchini and bell pepper, the raw cheese, and the Parma Chipotle Cayenne sprinkles, your taste buds will kick into overdrive.

The second surprise was how filling it was. I couldn’t believe how full this meal made me.

Zucchini Pasta with Lemon Pesto Sauce
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4

For the Pasta:
  • 3 organic green zucchini
  • 3 organic yellow zucchini
  • 1 organic orange bell pepper
For the Lemon-Pesto Sauce
  • 2 organic green heirloom tomatoes, chopped
  • 3 celery stalks, chopped
  • 2 green onions, chopped
  • 1 garlic clove
  • 3 Tablespoons fresh squeezed lemon
  • 2 teaspoons sea salt
  • 1 cup fresh basil, chopped
  • ¼ cup olive oil

For the Pasta:
  1. Slice the vegetables using a mandoline slicer. Throw them into a large bowl.
For the Lemon-Pesto Sauce
  1. Place all of the ingredients, except the olive oil, into a high speed blender. Blend and add the olive oil in a steady stream. Blend until smooth.
  2. Toss the zucchini pasta with the Lemon-Pesto Sauce.
  3. Optional: garnish with Raw Cheese and Parma, Chipotle Cayenne.

Calories: 202     Fat: 14 g     Carbohydrates: 18 g     Sodium: 657 mg     Fiber: 6 g     Protein: 6 g    


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