Spiralized Zucchini Noodles with Spinach-Walnut Pesto

Name: Spiralized Zucchini Noodles with Spinach-Walnut Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: walnuts; garlic; spinach; fresh basil; nutritional yeast; white miso paste; zucchini; cherry tomatoes; cannellini beans; red pepper flakes

Spiralized zucchini noodles briefly cooked in water and tossed with cannellini beans, cherry tomatoes, and a no-oil spinach-basil-walnut pesto. A low-calorie, high-vegetable spin on pasta night.

From The How Not to Age Cookbook

Spiralized Zucchini Noodles with Spinach-Walnut Pesto

Prep: 15 min
Cook: 5 min
Total: 20 min
Yield: 4 to 6 servings
Category: Main Course
Cuisine: Italian

Nutrition (estimated)

per about 1.5 cups

Calories: 210 kcal
Protein: 12 g
Fat: 8 g
Carbs: 25 g
Fiber: 9 g
Sugar: 7 g
Sodium: 170 mg

Ingredients

walnuts
garlic
spinach
fresh basil
nutritional yeast
white miso paste
zucchini
cherry tomatoes
cannellini beans
red pepper flakes

Walnuts Spinach Cannellini Beans

Instructions

Pulse walnuts and garlic in food processor until fine. Add spinach, basil, nutritional yeast, and miso; pulse to combine.
Blend in ⅓ cup hot water.
Spiralize or julienne zucchini. Cook in ½ cup water over medium-high ~3 min until just tender; do not overcook.
Toss zucchini noodles with tomatoes, beans, and pesto. Serve warm with red pepper flakes.