Lemon Basil Tagliatelle

A grain-free version of beloved pasta, “zoodles” in this case, made from fresh zucchini, and topped with a refreshing lemon-basil pesto-vinaigrette, came out of my kitchen most recently.

Lemon Basil Tagliatelle

1 large zucchini, “noodled” – using the middle blade of a spiralizer creates the long and rather thick “tagliatelle” texture desired

1 cup fresh basil
juice of 1 large lemon
2 Tbs. apple cider vinegar
1/4 cup extra virgin olive oil
plenty of sea salt and pepper

 

In a high-speed blender, combine the basil, lemon, vinegar, oil, and salt and pepper. 

Process until smooth and creamy. Toss your desired portion (this pesto-vinaigrette will leave you with plenty of leftovers) with the zucchini tagliatelle and enjoy.

 

Throw in some sliced grilled chicken, if so desired…and even top the dish off with some sharp and tangy feta cheese!