Vegetable Squash Zucchini Zucchini Noodle Trapanese Pesto Pasta & Zoodles with Salmon 4.5 (2) 2 Reviews Trapanese pesto is the Sicilian version of the sauce that uses tomatoes and almonds instead of pine nuts. This savory pesto sauce coats low-carb zucchini noodles and heart-healthy seared salmon to create an absolutely delicious pasta dinner. By Lauren Grant Lauren Grant Lauren Grant is a food journalist, photographer and former editor with a penchant for frozen peas. She has worked in test kitchens for Better Homes & Gardens, Cuisine at Home and America's Test Kitchen, and has held editorial positions at Diabetic Living and Allrecipes. EatingWell's Editorial Guidelines Updated on July 9, 2019 Save Rate PRINT Share Close Prep Time: 35 mins Total Time: 35 mins Servings: 6 Yield: 9 cups Nutrition Profile: Bone Health Diabetes-Friendly Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free Heart-Healthy High-Protein Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 zucchini (1 3/4 lbs. total) 1 teaspoon salt, divided ½ cup raw whole almonds 1 pound grape tomatoes (3 cups) 1 cup packed fresh basil leaves plus 1/4 cup chopped, divided 2-4 cloves garlic ¼ teaspoon crushed red pepper 3 tablespoons olive oil, divided 8 ounces whole-wheat spaghetti 1 pound skinless salmon fillets (about 4 fillets), patted dry ¼ teaspoon ground pepper, plus more for garnish 2 tablespoons grated Parmesan cheese (Optional) Directions Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with 1/4 tsp. salt and let drain for 15 to 20 minutes. Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and 1/2 tsp. salt and pulse until combined; set aside. Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining 1/4 tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart. Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining 1/4 cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired. Originally appeared: Diabetic Living Magazine, Spring 2019 Save Rate Print Nutrition Facts (per serving) 450 Calories 24g Fat 41g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/2 cups Calories 450 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 7g 25% Total Sugars 5g Protein 26g 52% Total Fat 24g 30% Saturated Fat 4g 19% Cholesterol 42mg 14% Vitamin A 1354IU 27% Vitamin C 37mg 41% Folate 84mcg 21% Sodium 459mg 20% Calcium 84mg 6% Iron 3mg 17% Magnesium 99mg 23% Potassium 816mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.