Pesto Zucchini Noodles (Zoodles) with Garlic Bread
This light Summer veggie pasta you can eat with bread and not worry about the calories!
Servings: 4
Calories: 410kcal
Equipment
- blender or food processor
- spiralizer
Ingredients
- 1-2 cans canellini or white beans drained and rinsed
- 2 cups fresh basil coarsely chopped
- 1-2 tbsp lemon juice
- 3 tbsp olive oil OPTIONAL
- 6 tbsp water
- 1 tsp sea salt
- 2-4 zucchini depending on size
- 1 pint grape tomatoes halved
- 4 pieces whole grain vegan bread or rolls
- 1 clove garlic
Instructions
- In a blender or a food processor, combine the beans, basil, lemon juice, olive oil (optional), water, and salt and puree until smooth.
- Using a spiralizer, make zucchini noodles. You can otherwise use a vegetable peeler instead of a spiralizer if you don't have one.
- In a large pan, toss the pesto with the zoodles and tomatoes for a few minutes to warm through.
- Toast the bread or rolls. and rub a garlic clove over the cut sides. Serve along with the zoodles immediately.
Nutrition
Calories: 410kcal
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