Pesto Zucchini Noodles
Ingredients Needed
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1 tablespoon olive oil
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4 small zucchini, cut into noodle-shape strands
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½ cup drained and rinsed canned garbanzo beans (chickpeas)
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3 tablespoons pesto, or to taste
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salt and ground black pepper to taste
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2 tablespoons shredded white Cheddar cheese, or to taste
Instructions
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Warm olive oil in a skillet over medium heat, and sauté the zucchini until tender and the moisture has cooked off, about 5 to 10 minutes.
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Add garbanzo beans and pesto to the zucchini, reduce the heat to medium-low, and stir until the beans are heated through and the zucchini is well coated, about 5 minutes. Season with salt and pepper to taste.
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Transfer the zucchini mixture to serving bowls and sprinkle with white Cheddar cheese.
Chef's Tip:
You can use any spiralizer to turn the zucchini into noodles. I personally used the Paderno® World Cuisine spiralizer.
Nutritional Information (per serving)
| 319 | Calories |
| 21g | Fat |
| 23g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 319 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 6g | 29% |
| Cholesterol 16mg | 5% |
| Sodium 511mg | 22% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 6g | 21% |
| Total Sugars 4g | |
| Protein 12g | 24% |
| Vitamin C 44mg | 49% |
| Calcium 280mg | 22% |
| Iron 3mg | 14% |
| Potassium 798mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5