Prep time: 5 Minutes
Cook time: 10 Minutes
1/3 cup whole roasted and unsalted almonds
1 garlic clove
1 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 pounds zucchini
1/8 teaspoon crushed red pepper flakes
In food processor, process almonds until finely ground. Add garlic, parsley and cheese; pulse 4-6 times. Add in 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.
Spiralize zucchini or use grater with zucchini lengthwise for longer strands. Preheat large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook zucchini 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.
Toss warm zucchini with pesto, sprinkle with pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.
Note: To roast raw almonds, heat oven to 350°F, toss nuts on sheet pan and roast for 10 minutes. Cool before using.
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