• On Oct, 04, 2024
•  ladyrecipes
•  Recipes

148 Cals 4 Protein 9 Carbs 12 Fats
PREP TIME:
30 mins
COOK TIME:
0 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.
INGREDIENTS
For the Pesto:
1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
kosher salt & pepper to taste
3 tbsp extra virgin olive oil
For the zoodles:
21 oz 3 medium or 4 small zucchinis
1 cup heirloom grape or cherry tomatoes, halved
kosher salt and black pepper to taste
INSTRUCTIONS
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing. Set aside.
Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
Toss with the pesto and tomatoes and season with salt and pepper as needed.
Serving: 11/4 cups, Calories: 148kcal, Carbohydrates: 9g, Protein: 4g, Fat: 12g, Cholesterol: 4mg, Sodium: 102mg, Fiber: 3g, Sugar: 3gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:4