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Pesto Zucchini Noodles

These Pesto Zucchini Noodles... or also known as Zoodles are exciting to make but require a fun little tool called a spiralizer!
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Servings: 2
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment

  • food processor or blender
  • stove
  • spiralizer

Ingredients

PESTO INGREDIENTS

  • 1 cup sprouts
  • 1 cup spinach
  • ½ cup arugula
  • ½ cup basil
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • sea salt and cracked pepper to taste
  • olive oil

ZOODLES INGREDIENTS

  • 1 pound shiitake mushrooms (sliced)
  • asparagus (trimmed and cut into 1" bits)
  • cherry tomatoes
  • 2 cloves garlic cloves (minced)
  • sugar snap peas trimmed
  • olive oil
  • 1 yellow zucchini
  • 2 green zucchini
US Customary - Metric

Instructions

PESTO INSTRUCTIONS

  • Put all ingredients into the food processor and process on high gradually adding in olive oil till the mixture runs smooth.
  • Taste for seasoning and adjust to your taste!

ZOODLES INSTRUCTIONS

  • In a pan add olive oil and olive and garlic.
  • Sauté until fragrant ( takes NO TIME), add shiitakes and let sit for 1 minute.
  • Add asparagus and sugar snaps and toss everything together until veggies start to wilt. Add a splash of more olive oil if necessary and season to taste. I added the tomatoes at the very end to just soften. Set aside.
  • With your spiralizer firmly attached to the countertop, start spiralling. Watch that your noodles don't become too long. Break them off so they are about as long as spaghetti noodles.
  • Once done add in your pesto to coat noodles and add in the veggie mixture. You can add a sprinkling of nooch (nutritional yeast) on top for a cheesy flavour or whip up a batch of vegan parmesan.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 30g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.04g | Sodium: 59mg | Potassium: 1698mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2457IU | Vitamin C: 67mg | Calcium: 99mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.