Low Carb Pesto Zucchini Pasta

This low carb faux pasta will curb that carb craving you never thought you’d overcome. It’s delicious, surprisingly easy to make and packed with nutrients you need when following a low carb diet, such as the ones we promote at our weight loss centers. Zucchini is an amazing alternative to pasta, considering one eight-ounce serving contains less than 20 calories yet boasts a bevy of essential nutrients. It’s a good source of omega-3 fatty acids and potassium, which promotes a healthy cardiovascular system and helps combat bloating. Zucchini is also rich in zinc, folate, niacin, calcium, magnesium, phosphorus and copper, as well as vitamins A, B1, B2 and B6.

The tomatoes in this recipe are also chock full of nutrients, including lycopene, a carotenoid that promotes a healthy heart by fighting free radical damage. Studies show that lycopene also helps prevent diseases such as diabetes, osteoporosis and various forms of cancer. In addition, this powerful antioxidant prevents cataracts and age-related macular degeneration and helps protect our skin from damaging UV rays.

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4 medium zucchini, peeled and thinly sliced or spiralized
1 bag jumbo cooked shrimp
½ cup basil pesto
2 cups tomatoes, diced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
Himalayan sea salt and fresh ground pepper to taste

Peel the shrimp, season them with Himalayan sea salt and pepper, and set aside. Heat olive oil in a large skillet over medium heat. Add the shrimp to the skillet and saute for three minutes. Set aside when they are cooked. Add more extra virgin olive oil to the skillet. Toss in the zucchini and saute for about seven to eight minutes, frequently stirring. Toss the shrimp back in and add the pesto and tomatoes. Cook while stirring for another minute or so. Season with Himalayan sea salt and freshly ground pepper and serve.

Makes two servings.


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