Zoodles and Roasted Veggies with Pesto

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Maybe you want pasta? Maybe you want to feel like you’re having pasta without actually having carbs? Maybe you could  turn some zucchini into noodles—Call them “zoodles”—then dress your zoodles with a tasty pesto and some juicy, caramelized roasted vegetables?

Zoodles and Roasted Veggies with Pesto

Zoodles and Roasted Veggies

  • 3 zucchini, cut into noodle shapes, making zoodles
  • 1 bunch asparagus
  • 1 container mushrooms
  • 12 mini peppers
  • 1 T olive oil
  • 1/4 t sea salt

Preheat oven to 420F. Lightly brush asparagus, mushrooms and peppers with olive oil and sea salt, then roast them for 20 minutes, turning them once at half-time. Cut the asparagus in half, then slice the lower half into one-inch lengths.

Pesto

  • 1/2 c sun-dried tomatoes or black olives
  • 2 c  parsley, coriander, basil or a combination of green herbs
  • 1/3 c hemp seeds
  • 2 garlic cloves
  • 1 lemon, zest and juice
  • 1/4 c olive oil
  • 1 c pine nuts or walnuts
  • 1/2 t sea salt

Combine pesto ingredients and blend until smooth. 

Preheat the oven to 420F. In a casserole dish, dress the zoodles with half to three-quarters of the pesto. Roast for 15 minutes, then serve hot, garnished with roasted vegetables. Serves 4, with extra pesto leftover. 

Zoodles and Roasted Veggies with Pesto Print Ready Recipe

Zoodles and Roasted Veggies with Pesto

Final notes:

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