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
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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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
Serving size: 1/4 of a recipe (11.9 ounces).
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%
Protein 9.7g 19%
Calcium 97.58mg 10%
Iron 153.64mg 854%
Vitamin A 1544.49IU 31%
Vitamin C 0mg 0%