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Food & Recipes
Say goodbye to that bloated feeling you get after eating a bowl full of pasta, and say hello to this low-glycemic superstar–-zucchini noodles! Due to its high water percentage, zucchini is low in calories, carbs and sugars, but high in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A. Try pairing them with this easy homemade pesto for a quick and healthy dinner. INGREDIENTS
  • 1 pack Veggie Noodle Co. Zucchini Noodles (no need for a spiralizer here!)
  • 2 cups packed fresh organic basil leaves
  • 2 cloves organic garlic
  • 1/3 cup olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Organic grape tomatoes
  • Optional: 1/4 cup freshly grated organic parmesan cheese (omit if paleo / vegan)
INSTRUCTIONS​
  1. Combine the basil and garlic in a food processor and pulse until coarsely chopped.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula.
  3. Add the lemon juice and Parmesan cheese, and pulse until blended.
  4. Season pesto with salt and pepper to taste.
  5. Combine the zucchini noodles and pesto in a skillet and saute them over medium heat for a few minutes.
  6. Garnish with grape tomatoes & serve.
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