Jul 01, 2021 2 min read

This is a super simple recipe with flavorful pesto and filling pasta, but it is low in carbs due to Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company.

Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company has 7 grams of fiber and 15 grams of protein per serving, and fewer than half the net carbs of regular pasta. That’s why this recipe is okay on low-carb diets! It is packed with healthy fats from olive oil and pine nuts, plus vitamins and minerals from the tomatoes, zucchini, and yellow summer squash.

You can cook Carba-Nada Reduced Carb Pasta just like you cook regular pasta, but it is faster. Just add the pasta to boiling, salted water and cook for 3 to 4 minutes, or until al dente. It is important to keep the pasta al dente and not overcook it. Then drain the pasta just like you would drain regular pasta, and it is ready to use. 

To make the basil pesto, just pulse the ingredients in a food processor. Using fresh basil, good cheese, and extra-virgin olive oil can give it a fresh, decadent flavor. You can use pine nuts or substitute walnuts if those are easier to come by.

These Basil Pesto Egg Noodles can be an entire meal on their own, or you can serve the noodles with a side salad or some steamed broccoli. You can add leftover diced chicken if you like, or serve the pasta with extra cheese on top. 

Recipe for Low-Carb Basil Pesto Egg Noodles

Serves: 5

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients:

  • 1 package of Carba-Nada Reduced Carb Pasta
  • 3 cups of fresh basil leaves, loosely packed
  • 4 cloves of garlic
  • ¼ cup of pine nuts
  • ½ cup of Parmesan-reggiano or Parmesan cheese, grated
  • ⅓ cup plus 1 tablespoon of olive oil
  • 1 teaspoon of sea salt
  • ½ teaspoon of black pepper
  • 1 yellow summer squash, sliced in rings
  • 1 small zucchini, sliced in rings
  • 1 cup of grape or cherry tomatoes, halved

Instructions

  • Cook the Carba-Nada Pasta according to the directions on the package, or boil salted water, add the pasta, and boil for 3 minutes or until al dente. Drain the pasta and set it aside.
  • Make the pesto by adding the basil leaves, garlic, and pine nuts to a food processor and pulsing gently. Add the cheese and continue to pulse until the pesto sauce has a chunky consistency.
  • Add ⅓ cup of olive oil to the food processor and continue to pulse until the olive oil in blended into the sauce. Add the salt and pepper and pulse again or stir it in.
  • Heat 1 tablespoon of olive oil in a skillet. Add the yellow summer squash and zucchini and cook for 5 minutes.
  • Add the grape or cherry tomatoes and cook the vegetables for another minute.
  • Add the pasta to the vegetables and toss until the vegetables are evenly distributed. Turn off the heat.
  • Plate the pasta and top it with the pesto sauce. 
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