RECIPE SUMMARY
Pesto Zoodles
Makes 2 servings: Counts towards 2 cups of vegetables, 2 tablespoons of oil
INGREDIENTS
4 Cups of Zucchini, spiralized
4 Tablespoons of Olive Oil
4 Cloves of Garlic
2-4 Cups of Spinach
¼ cup Basil, fresh
½ Lemon, juiced
Sea Salt to Taste
Pepper to Taste
DIRECTIONS
1
In a food processor, combine olive oil, garlic, spinach, basil and lemon juice. Combine until it forms a semi-smooth paste.
2
In a sauté pan over medium heat, add zucchini noodles. Toss in the pesto, and cook until the zoodles are slightly tender.
3
**Note: Add an approved protein on top for a full meal.
Ingredients
4 Cups of Zucchini, spiralized
4 Tablespoons of Olive Oil
4 Cloves of Garlic
2-4 Cups of Spinach
¼ cup Basil, fresh
½ Lemon, juiced
Sea Salt to Taste
Pepper to Taste
Directions
1
In a food processor, combine olive oil, garlic, spinach, basil and lemon juice. Combine until it forms a semi-smooth paste.
2
In a sauté pan over medium heat, add zucchini noodles. Toss in the pesto, and cook until the zoodles are slightly tender.
3
**Note: Add an approved protein on top for a full meal.