Zucchini Noodle Green Bowl with Arugula Walnut Pesto

Light zucchini noodles are topped with a peppery, creamy Arugula pesto in this healthy entree.  A vegetable spiralizer makes quick work of veggie noodles, but you can also use roasted spaghetti squash for a grain-free, gluten-free base.  

MEDIUM          Servings: 4     Ready In: 15 minutes

Zucchini Noodle Green Bowl with Arugula Walnut Pesto - Healthy, Plant-Based, Gluten-Free, Grain-Free, Oil-Free Vegan Recipe

Zucchini Noodle Green Bowl with Arugula Walnut Pesto - Healthy, Plant-Based, Gluten-Free, Grain-Free, Oil-Free Vegan Recipe

Chef's Tip: Green Cauliflower or Romanesco is naturally a beautiful green color.  That's due to the healthy antioxidants in the vegetable.  These phytonutrients are both nutritious and add gorgeous color.  Eat the rainbow!

Chef's Tip: Green Cauliflower or Romanesco is naturally a beautiful green color.  That's due to the healthy antioxidants in the vegetable.  These phytonutrients are both nutritious and add gorgeous color.  Eat the rainbow!

Chef's Tip:  Arugula adds a spicy, peppery flavor to this green bowl.  For less spice, use baby spinach instead

Chef's Tip:  Arugula adds a spicy, peppery flavor to this green bowl.  For less spice, use baby spinach instead

Chef's Low-Calorie Tip:  Drizzle in water, instead of oil, for when making your Arugula Walnut pesto.  You're already getting plenty of healthy fat from the walnuts, and the water swap keeps this dish oil-free, full of healthy nutrition

Chef's Low-Calorie Tip:  Drizzle in water, instead of oil, for when making your Arugula Walnut pesto.  You're already getting plenty of healthy fat from the walnuts, and the water swap keeps this dish oil-free, full of healthy nutrition

Chef's Tip:  A veggie spiralizer makes quick work for making healthy, gluten-free zucchini noodles.  You can use these low-calorie noodles in place of traditional pasta in spaghetti and stir-fry dishes

Chef's Tip:  A veggie spiralizer makes quick work for making healthy, gluten-free zucchini noodles.  You can use these low-calorie noodles in place of traditional pasta in spaghetti and stir-fry dishes

Ingredients

2 Medium Zucchini
1 Head Green Cauliflower (or any color)
1/2 cup walnuts
8 oz arugula
1 tsp. lemon juice
2 tbsp nutritional yeast
1/4 cup water
1/8 tsp. salt


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Zucchini Noodle Green Bowl with Arugula Walnut Pesto - Healthy, Plant-Based, Gluten-Free, Grain-Free, Oil-Free Vegan Recipe Pin

Procedure

Gather ingredients. Preheat oven to 350F 2
To roast walnuts: Place walnuts in foil or on a baking sheet and roast at 350 F 10-13 minutes, until golden. Remove and let cool. 
To steam cauliflower: Bring 1/2 inch of water to a rolling boil in a medium pot. Trim the cauliflower and cut into bit-sized florets. Place the cauliflower in the pot with the boiling water. Cover and steam. Steam 3-5 minutes, until a piece can easily be pierced and slides off a paring knife. When the cauliflower is done, remove and set aside. 
To make Zucchini noodles: Use a veggie spiralizer to cut zucchini noodles. Set aside. 
To make Arugula Walnut Pesto: In a food processor or wide-mouth blender, combine the toasted walnuts, arugula, lemon, nutritional yeast, and half of the water. 
Puree, drizzling in water, as needed, to reach a smooth consistency. 
Taste to adjust seasoning. 
Assemble bowl: Noodles, green cauliflower, and pesto. Enjoy.

Chef's Tip:  Arugula adds a spicy, peppery flavor to this green bowl.  For less spice, use baby spinach instead


Step-by-Step Photos:

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).

Calories 174.75
Calories From Fat (51%) 89.95
% Daily Value
Total Fat 10.76g 17%
Saturated Fat 1.12g 6%
Cholesterol 0mg 0%
Sodium 141.91mg 6%
Potassium 970.5mg 28%
Total Carbohydrates 15.76g 5%
Fiber 6.81g 27%
Sugar 7.07g
Protein 9.7g 19%
Calcium 97.58mg 10%
Iron 153.64mg 854%
Vitamin A 1544.49IU 31%
Vitamin C 0mg 0%


Romanesco is an heirloom vegetable that originated in Italy. It's related to cauliflower and broccoli, but it has a unique, nutty flavor. Chef Katie Simmons shows you how to steam-roast this healthy veggie for fat-free, oil-free flavor. Recipes and more at: www.Plants-Rule.com