Pesto & Zucchini Noodles

Sometimes I like to have pasta, not often but sometimes when I am super busy, it is just an easy meal to make.

I had some leftover zucchini and basil which needed to be used up so I whipped up a pesto, cooked the zucchini and pasta and enjoyed this tasty, filling lunch on the go.

Zucchini (or courgette) contains a good amount of insoluble fibre which helps promote good digestion and enables food to move more easily through the digestive tract. And basil is great for boosting your immune system. So overall the good outweighs the pasta in this recipe.

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Pesto & Zucchini Noodles

Course

Main Meals

Cuisine

Vegetarian

Keyword

IBS Friendly Recipe

Servings

Ingredients

• 1/3 Zucchini
• 1 handful Linguine you can use Gluten Free if you choose.

For the pesto

• 1 handful Fresh Basil leaves
• 1 dollop Olive Oil
• 1 tbsp Pine Nuts
• 1 tbsp Parmesan Cheese optional, or you can use dairy free cheese.
• 1 pinch Salt and Pepper

Course Main Meals Cuisine Vegetarian Keyword IBS Friendly Recipe Servings Ingredients 1/3 Zucchini 1 handful Linguine you can use Gluten Free if you choose. For the pesto 1 handful Fresh Basil leaves 1 dollop Olive Oil 1 tbsp Pine Nuts 1 tbsp Parmesan Cheese optional, or you can use dairy free cheese. 1 pinch Salt and Pepper

Instructions

1. wash and chop the zucchini and add to a pan of water. Bring to the boil and cook through until tender.
2. Add the pasta to a pan of boiling water and cook as per instructions.
3. Add the pesto ingredients into a hand blender and whiz up until you have reached your desired consistency.
4. Drain the pasta and zucchini, add to a bowl and dollop the pesto on top, adding further fresh basil leaves and a few sprinkled pine nuts over the top.

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