Pesto Zoodles
Cook time: 
Total time: 
Serves: 1 Serving
 
Delicious and healthy dinner in 10 minutes
Ingredients
  • 2 Tbsp Pesto
  • 1 Zucchini
  • ½ Cup Frozen Broccoli (approx. 1 handful)
  • ¼ Cup Cherry Tomatoes
  • 2-3 White Mushrooms
  • ¼ Cup Frozen Edamame
  • Garnish: Fresh basil (or other herbs), Nutritional Yeast, Hemp or Crushed Cashews
Instructions
  1. Heat water or high heat oil in a medium sized skillet, add the frozen broccoli.
  2. While the broccoli is thawing chop the tomatoes and mushrooms and add them to the pan.
  3. Next spiralize the zucchini using a spiralizer. If you do not own one of these, make noodles with a vegetable peeler or slice thinly with a mandolin.
  4. Wrap the zucchini noodles in paper towel and press out the moisture. You might have to do this a couple times. This is very important, otherwise the zoodles will become soggy and leave a pool of water at the bottom of your bowl.
  5. Add zoodles to the pan with the pesto and edamame and mix.
  6. Let the mixture cook for 1-2 minutes.
  7. Voila, dinner in 10 minutes! Garnish with basil (or any fresh herbs you like), nutritional yeast and seeds.
Notes
You can also blend the nutritional yeast and seeds in a food processor to make parmesan cheese before garnishing your zoodles. However most week nights it's much easier to just do it the lazy way (which still tastes great)!
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/pesto-zoodles/