Zucchini noodles are a genuinely good lower-carb pasta alternative, not just a diet trend, and paired with a walnut pesto instead of the usual pine nut version, this dish leans further into prebiotic territory. Twenty minutes, no boiling water needed, and dinner's ready.
Ingredients
- 4 medium zucchini, spiralized
- 1 tbsp olive oil
- Salt and pepper
- Walnut pesto: 1 cup fresh basil, 1/2 cup walnuts, 2 garlic cloves, 1/3 cup olive oil, 1/4 cup grated parmesan, salt and pepper
Instructions
- Add basil, walnuts, garlic, olive oil, and parmesan to a food processor. Blend until mostly smooth, leaving a little texture. Season with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Add zucchini noodles and toss for 2-3 minutes until just softened, not mushy.
- Remove from heat. Toss with the walnut pesto while still warm.
- Serve immediately, topped with extra parmesan if desired.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 34g |
| Total carbohydrates | 12g |
| Dietary fiber | 4g |
| Protein | 9g |
| Sodium | 220mg |
Why This Is Good for Your Gut
Walnuts have been validated in clinical trials as a prebiotic food, shown to increase Bifidobacterium and Lactobacillus. Garlic contributes prebiotic inulin. Zucchini provides gentle, easily digestible fiber. Basil's polyphenols support beneficial bacteria.
Cook the noodles briefly and don't walk away. Zucchini releases water fast and goes soggy if left too long.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.