Zucchini Noodles with Pesto
Zucchini Noodles are so delicious and so healthy, and they also make a great gluten-free and wheat-free recipe.
Calories 573 kcal
2 zucchini 10 cherry tomatoes Pesto 1 cup basil fresh 1/3 cup olive oil 1/2 cup chopped walnuts 1 clove garlic 1 tbsp parmesan cheese 1/2 tsp lemon juice salt and pepper to taste
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: 573 kcal | Carbohydrates: 14 g | Protein: 9 g | Fat: 57 g | Saturated Fat: 7 g | Cholesterol: 2 mg | Sodium: 67 mg | Potassium: 861 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 1441 IU | Vitamin C: 58 mg | Calcium: 120 mg | Iron: 3 mg
**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. Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!