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.
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
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.
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.
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.
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
Vitamin C (90% daily value), Vitamin A (27% dv), Folate (25% dv)