Zucchini Noodles with Pesto
Zucchini Noodles are so delicious and so healthy, and they also make a great gluten-free and wheat-free recipe.
To make the pesto, place the basil, walnuts, garlic and cheese into a food processor. Slowly add the olive oil and lemon juice until mixed well. Set aside.
For the zucchini noodles, cut the ends off of the zucchini and then place into a spiralizer. I like to use the Paderno as it makes making zoodles quick and easy.
If you want to heat the zucchini noodles, place into a sauce pan on medium heat with a tablespoon of olive oil. If you want to eat them cold, just toss them into the mixing bowl.
Once you have all of the noodles made, stir in the tomatoes and the pesto and serve.
Calories: 573kcal | Carbohydrates: 14g | Protein: 9g | Fat: 57g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 861mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1441IU | Vitamin C: 58mg | Calcium: 120mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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