Introduction
Discover a delightful fusion of flavors with our Pesto and Prosciutto Zucchini Linguine. This dish combines the freshness of zucchini noodles with the rich, savory taste of pesto and prosciutto, making it a perfect choice for a light yet satisfying meal. Not only is this recipe bursting with flavor, but it’s also low in carbohydrates and packed with nutrients, making it a great option for health-conscious food lovers.
Ingredients
To prepare this delicious and healthy meal, you will need the following ingredients:
- 2 medium zucchinis, washed and trimmed
- 2 cups spinach (80 g)
- 1 cup fresh basil leaves (40 g), plus more for garnish
- ½ cup pine nuts (60 g)
- ¼ cup shredded Parmesan cheese (25 g), plus more for garnish
- 2 cloves garlic, minced
- ¼ cup olive oil (60 ml), plus more as needed
- 2 tablespoons lemon juice
- Salt, to taste
- Pepper, to taste
- 1 cup cherry tomatoes (200 g), halved
- 2 slices prosciutto, torn or cut into bite-size chunks
- Lemon wedge, for garnish
Nutrition Information
This recipe serves approximately 2-3 people. The nutritional information per serving is as follows:
- Calories: 350
- Protein: 14g
- Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 5g
- Fat: 30g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 300mg
Step-by-Step Instructions
1. Prepare the Zoodles
Using a spiralizer, cut the zucchinis into zoodles. If you don’t have a spiralizer, you can use a julienne peeler or a sharp knife to create thin strips. Place the zucchini noodles in a large serving bowl and set aside.
2. Make the Pesto
In a food processor or blender, combine the spinach, basil leaves, pine nuts, shredded Parmesan cheese, and minced garlic. Pulse a few times to begin breaking down the ingredients.
3. Add Olive Oil and Lemon Juice
With the food processor running, slowly drizzle in the olive oil and lemon juice. Blend until the pesto reaches your desired consistency, adding more olive oil if needed to create a smooth, creamy texture.
4. Season the Pesto
Season the pesto with salt and pepper to taste. Blend briefly to incorporate the seasonings evenly throughout the mixture.
5. Combine and Toss
Scoop the freshly made pesto over the zucchini noodles. Add the halved cherry tomatoes and torn prosciutto to the bowl. Toss everything together until the zoodles are well-coated with the pesto and the other ingredients are evenly distributed.
6. Garnish and Serve
Sprinkle additional shredded Parmesan cheese over the top of the dish. Garnish with extra fresh basil leaves and a lemon wedge for an added burst of flavor and color. Serve immediately to enjoy the freshness and vibrant flavors.
Tips for the Best Zucchini Linguine
- Choose firm zucchinis: For the best texture, select zucchinis that are firm and free of blemishes.
- Adjust pesto consistency: If your pesto is too thick, add more olive oil or a bit of water to reach your preferred consistency.
- Serve immediately: Zucchini noodles can release water if left to sit, so it’s best to serve this dish as soon as it’s prepared.
Storing and Serving
Pesto and Prosciutto Zucchini Linguine is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the zucchini noodles may become softer over time. To refresh the dish, you can add a bit more pesto and toss before serving.
This dish makes a wonderful light lunch or dinner and pairs beautifully with a crisp white wine or a refreshing sparkling water. The combination of pesto and prosciutto offers a rich, savory flavor profile that is both satisfying and delightful.
Conclusion
Our Pesto and Prosciutto Zucchini Linguine is a testament to how healthy eating can be both delicious and indulgent. This dish, with its vibrant flavors and nutrient-packed ingredients, is sure to become a favorite in your recipe collection. Whether you’re looking for a quick meal or a dish to impress your guests, this zucchini linguine will not disappoint. Enjoy the fresh, savory flavors and the ease of preparation that makes this recipe a winner.