Pasta without the Carbs (Yeah)

Zucchini Noodles with Kale Pesto

for the pesto: 3 c. chopped clean kale leaves, ¾ c. fresh basil leaves, 1 t. kosher salt, 1/3 c. extra virgin olive oil, ¼ c. pine nuts, 5 cloves garlic (chopped) and 3 oz. or 2/3 c. fresh Parmesan cheese. 

In a food processor add the kale leaves, basil and salt. Process until the kale is thoroughly chopped and almost paste like. While the food processor is still running, drizzle in oil very slowly. When all is in, turn off the machine. Add pine nuts and garlic, pulse until combined but still very grainy, 10-15 pulses. Add grated cheese and pulse 3-5 to incorporate. You will need 1/3 c. for the recipe. Store rest up to 5 days in refrigerator.

For the Noodles:

4 med. zucchini  (using a spiralizer hand held machine create your noodles, put aside.)

2 T. olive oil

1/3 Kale pesto

2 c. cherry tomatoes, halved

Yellow bell pepper

Salt and pepper

½ c. grated Parmesan cheese

Heat olive oil in large skillet over med. heat. Add pesto and cook, stirring occasionally, just until pesto is fragrant, about 30 sec. Add tomatoes, bell pepper and zucchini noodles, cook and stir until noodles are coated about 1-2 min. add parmesan cheese cook and stir until melted.