Pesto Zoodles

Pesto Zoodles is a flavor-packed, low-carb, and Vegetarian-friendly meal that can be served for lunch or dinner. Furthermore, this dish is a leaner alternative to Pesto Pasta, and just as delicious. In addition, this meal can be thrown together in under 15 minutes! Finally, if you need to clean out your refrigerator with vegetables, throw them into this dish and enjoy!

Pesto Zoodles Ingredients

• Texas Olive Oil
• Zucchini, Zoodled
• Mushrooms, Sliced
• Asparagus, Chopped
• Spinach
• Spinach Walnut Pesto
• Parmesan Cheese
• Salt and Pepper to Taste

Creating and Serving the Pesto Zoodles

1. First, using a spiralizer, create Zoodles (Zucchini noodles) from the Zucchini.
2. Next, heat an All-Clad, Nonstick Skillet to medium-high heat and drizzle in the Olive Oil.
3. Then, when the skillet is hot, throw in the Zoodles and spread out as best you can.
   • Note: This will help the Zoodles get browned and crispy (instead of soft and watery).
4. Next, season the Zoodles with salt and pepper and cook for about 2 minutes.
5. Then, throw in the sliced mushrooms, asparagus, and spinach. Season with salt and pepper, and saute for about 2 minutes.
6. Next, add the Spinach Walnut Pesto. Using a spatula, incorporate the Pesto throughout the other vegetables.
7. Then, add the Parmesan cheese and stir to incorporate.
8. Finally, season with salt and pepper to taste, and add fresh Parmesan cheese on top. Serve immediately and enjoy!

Zoodle the Zucchini

Saute the Zoodles

Add the Mushrooms, Asparagus, and Spinach

Add the Pesto

Add the Cheese

Serve Immediately and Enjoy

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Pesto Zoodles

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Pesto Zoodles is a flavor-packed, low-carb, and Vegetarian-friendly meal that can be served for lunch or dinner. Furthermore, this dish is a leaner alternative to Pesto Pasta, and just as delicious. In addition, this meal can be thrown together in under 15 minutes! Finally, if you need to clean out your refrigerator with vegetables, throw them into this dish and enjoy!

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Ingredients

• 1 tsp. Texas Olive Oil
• 2 Zucchini, Zoodled
• 1 c. Mushrooms, Sliced
• 1/4 c. Asparagus, Chopped
• 3 c. Spinach
• 1/4 c. Spinach Walnut Pesto
• 1/2 c. Parmesan Cheese
• Salt and Pepper to Taste

Instructions

1. First, using a spiralizer, create Zoodles (Zucchini noodles) from the Zucchini.
2. Next, heat an All-Clad, Nonstick Skillet to medium-high heat and drizzle in the Olive Oil.
3. Then, when the skillet is hot, throw in the Zoodles and spread out as best you can. (Note: This will help the Zoodles get browned and crispy (instead of soft and watery).
4. Next, season the Zoodles with salt and pepper and cook for about 2 minutes.
5. Then, throw in the sliced mushrooms, asparagus, and spinach. Season with salt and pepper, and saute for about 2 minutes.
6. Next, add the Spinach Walnut Pesto. Using a spatula, incorporate the Pesto throughout the other vegetables.
7. Then, add the Parmesan cheese and stir to incorporate.
8. Finally, season with salt and pepper to taste, and add fresh Parmesan cheese on top. Serve immediately and enjoy!

Notes

If you have extras, store them in an airtight container for up to 2 days. This meal is best eaten fresh to ensure the Zoodles are as crispy as they can be.

Nutrition Information:

Yield: 2 Serving Size: 1 cup
Amount Per Serving: Calories: 407Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 27mgSodium: 927mgCarbohydrates: 27gFiber: 12gSugar: 7gProtein: 23g