Zucchini Noodles with Lime-Arugula Pesto
The recipe Zucchini Noodles with Lime-Arugula Pesto can be made in around 5 minutes. For $2.72 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 457 calories, 18g of protein, and 33g of fat per serving. This recipe serves 2. A mixture of Salt & Pepper, basil leaves, cooked quinoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 322 people have tried and liked this recipe. It is brought to you by Queen of Quinoa. With a spoonacular score of 100%, this dish is amazing. Zucchini Noodles with Lime-Arugula Pesto, Sweet Potato Noodles with Arugula Pesto, and Arugula Pesto Pizza with Zucchini are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Ingredients:
1 cup arugula
1 cup basil leaves
1/4 cup cooked quinoa
Juice of 1 lime (about 2 tablespoons)
3 tablespoon nutritional yeast
2 tablespoons olive oil
Salt & pepper to taste
½ cup sunflower seeds (pine nuts would also be delicious)
1 tablespoon water (more if needed)
2 large zucchinis
Equipment:
bowl
food processor
Cooking instruction summary:
Using a spiral slicer, turn the zucchinis into noodles. Transfer them to a bowl and set aside.Combine the remaining ingredients into a food processor fit with the steel blade and process until smooth, scraping down the bowl as needed.Spoon the pesto onto the noodles (however much or little as you would like) and toss to combine.Serve immediately.
Step by step:
1. Using a spiral slicer, turn the zucchinis into noodles.
2. Transfer them to a bowl and set aside.
3. Combine the remaining ingredients into a food processor fit with the steel blade and process until smooth, scraping down the bowl as needed.Spoon the pesto onto the noodles (however much or little as you would like) and toss to combine.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
