Cashew-Cilantro Pesto with Veggie Noodles
Quick work with a vegetable peeler transforms colorful vegetables into low-carb noodles for this fresh and spicy Asian-inspired dish.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts
Serving Size:
1 cup Per Serving:
249 calories; protein 7.3g; carbohydrates 27.5g; dietary fiber 4.2g; sugars 13.7g; fat 14.5g; saturated fat 2.5g; vitamin a iu 3931.1IU; vitamin c 39.8mg; folate 65.9mcg; calcium 67.4mg; iron 2.7mg; magnesium 114.8mg; potassium 615.8mg; sodium 270.2mg.
Exchanges:
2 vegetable, 1/2 starch, 1/2 other carb, 3 fat