Pesto Zoodles Recipes
PESTO ZOODLES
Transform zucchini into long strands that resemble noodles, also known as zoodles. Mix pesto and garbanzo beans into the zoodles for a satisfying, grain-free meal!
Provided by Alli Shircliff
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
- Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
- Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 23.1 g, Cholesterol 16.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 12.1 g, SaturatedFat 5.7 g, Sodium 510.8 mg, Sugar 4.1 g
PESTO ZOODLES
Make 'noodles' out of zucchini for one-of-a-kind Pesto Zoodles. A smart alternative to pasta, Pesto Zoodles help get more veggies into your diet.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Use spiralizer to cut zucchini into thin lengthwise curled strips.
- Heat oil in medium skillet on medium heat. Add zucchini; cook 2 to 3 min. or until slightly softened.
- Add tomatoes and pesto sauce; mix lightly. Cook 1 to 2 min. or until heated through, stirring frequently.
- Sprinkle with cheese.
Nutrition Facts : Calories 180, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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