Zucchini noodles with pesto
Zucchini noodles with pesto
494kcal Per person
15g Protein
40g Carbs
31g Fat
10g Fiber
Ingredients
- 1 zucchini
- 10 cherry tomatoes
- 1 tablespoon olive oil (15 ml)
- 4 ½ ounce cannellini beans (126 g)
- 2 tablespoons pesto (30 g)
Preparing this recipe
- Using a spiralizer or julienne peeler, create zucchini noodles from the zucchini. Chop the cherry tomatoes.
- Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for about 3 minutes until they are slightly softened but still crisp.
- Rinse and drain the beans.
- Add the cherry tomatoes and beans to the skillet. Toss to combine and heat for another 3 minutes or until the tomatoes are softened and the beans are warmed through.
- Remove the skillet from the heat. Stir in the pesto sauce until the noodles, tomatoes and beans are well coated.
- Transfer the zucchini noodles to a plate.
Requisites:
- Spiralizer or julienne peeler
Tip van FitChef
Garnish these zucchini noodles with fresh basil leaves.
