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–+ servings
Pesto Zucchini Noodles with Garlic Bread
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Pesto Zucchini Noodles (Zoodles) with Garlic Bread

This light Summer veggie pasta you can eat with bread and not worry about the calories!
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: vegan pesto, zoodles
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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