Zucchini Pasta with Almond Pesto

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.

For more recipes and information, visit Atkins.com

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