Pesto Zucchini Noodles

Ingredients Needed

• 1 tablespoon olive oil

• 4 small zucchini, cut into noodle-shape strands

• ½ cup drained and rinsed canned garbanzo beans (chickpeas)

• 3 tablespoons pesto, or to taste

• salt and ground black pepper to taste

• 2 tablespoons shredded white Cheddar cheese, or to taste

Instructions

1. 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.

2. 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.

3. 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)