Zucchini Pesto Noodles

Time: 15 min | Calories: 210 | Protein: 7g | Meal Type: Lunch | Food Type: Salad

Ingredients:

• Noodles: 2 large zucchinis (spiralized into "zoodles").

• Pesto Base: 2 cups fresh basil leaves, 2 tbsp pine nuts, 1 clove garlic.

• Healthy Fats: 1 tbsp extra virgin olive oil.

• Seasoning: 1 tbsp nutritional yeast (for a cheesy vegan flavor), juice of 1/2 lemon, salt, and black pepper to taste.

• Garnish: A few extra pine nuts and cherry tomatoes (optional).

Instructions:

1. Prepare the Pesto: In a food processor or blender, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse while slowly drizzling in the olive oil until smooth.

2. Prep the Zoodles: Use a spiralizer to turn the zucchinis into long, noodle-like strands.

3. Dry the Noodles: Place the zoodles on a paper towel and sprinkle with a pinch of salt. Let them sit for 2 minutes, then gently pat dry to remove excess moisture (this prevents the dish from getting watery).

4. Toss: In a large mixing bowl, combine the raw zucchini noodles with the fresh pesto. Toss gently with tongs until every strand is coated.

5. Serve: Transfer to a plate. You can eat this cold as a refreshing salad or sauté it in a pan for 1–2 minutes if you prefer a warm meal. Top with a few cherry tomatoes and serve immediately.