Simple Vegan Pesto Zoodles

Simple Vegan Pesto Zoodles

0 Reviews
From: EatingWell.com, July 2018

Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 5-6 medium zucchini (2¼-2½ pounds total), trimmed
  • ¾ teaspoon salt, divided
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic, crushed and peeled
  • ⅓ cup unsalted cashews
  • 2-3 tablespoons lemon juice
  • 2 teaspoons nutritional yeast
  • ½ teaspoon ground pepper
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 cup grape tomatoes, halved

Preparation

  • Prep

  • Ready In

  1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. If using a vegetable slicer, stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ¼ teaspoon salt. Let drain for 10 to 15 minutes, then gently squeeze to remove excess water.
  2. Meanwhile, combine basil, garlic, cashews, lemon juice, nutritional yeast, the remaining ½ teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add ¼ cup oil and continue to process until well combined. Set aside.
  3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the drained zucchini noodles and gently toss until hot, 2 to 3 minutes. Transfer to a large bowl. Add the pesto and tomatoes. Toss gently to combine.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 282 calories; 24 g fat(4 g sat); 4 g fiber; 15 g carbohydrates; 6 g protein; 101 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 1,362 IU vitamin A; 54 mg vitamin C; 71 mg calcium; 2 mg iron; 461 mg sodium; 867 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (27% dv), Folate (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 5 fat, 2 vegetable

Reviews 0