The Best Veggie Noodle Recipe Ever.
This zucchini veggie noodle recipe is the perfect meal if you’re feeding someone who’s vegan, gluten-free, dairy free or low FODMAP. But even better, anyone who eats food will like this dish. It tastes fresh, light and fabulous.
What You’ll Need:
For the Noodles
3 Large Zucchini
1 Tbsp Olive Oil
1 Cup of Cherry Tomatoes Cut in Halves
For the Pesto
1/2 Cup Pine Nuts
1 Cup Basil
3-4 Tbsp Olive Oil
Juice of 1/2 Lemon
Salt and Pepper to Taste
Start by washing the zucchini. Leaving the skin on, use a mandolin, spiralizer, or julienne peeler to create your noodles. Then, toss the noodles with a little coarse sea salt.
In a food processor or blender, combine the pine nuts, basil, oil, lemon, salt and pepper.
In a large pan, heat 1 tablespoon of olive oil. Add the zucchini noodles plus a pinch of salt and lightly saute for about 3-4 minutes. Lower heat and add in the tomato halves and 3-4 tablespoons of pesto. Lightly toss all the ingredients. Serve Warm.
Makes about 4 Servings. 265 Calories, 25 Grams of Good for You Fat, 7 Carbs, 5 Grams of Plant Based Protein
*Gluten Free, Dairy Free, Low FODMAP, Sugar Free, Paleo, Vegan, Healthy.