The Best Veggie Noodle Recipe Ever.

This zucchini veggie noodle recipe is the perfect meal if you’re feeding someone who’s vegan, gluten-free, dairy free or low FODMAP.  But even better, anyone who eats food will like this dish. It tastes fresh, light and fabulous.

What You’ll Need:
For the Noodles 

3 Large Zucchini
1 Tbsp Olive Oil
1 Cup of Cherry Tomatoes Cut in Halves

 

For the Pesto
1/2 Cup Pine Nuts
1 Cup Basil
3-4 Tbsp Olive Oil
Juice of 1/2 Lemon
Salt and Pepper to Taste

Start by washing the zucchini. Leaving the skin on, use a mandolin, spiralizer, or julienne peeler to create your noodles. Then, toss the noodles with a little coarse sea salt.

In a food processor or blender, combine the pine nuts, basil, oil, lemon, salt and pepper.

In a large pan, heat 1 tablespoon of olive oil. Add the zucchini noodles plus a pinch of salt and lightly saute for about 3-4 minutes. Lower heat and add in the tomato halves and 3-4 tablespoons of pesto. Lightly toss all the ingredients. Serve Warm.

Makes about 4 Servings. 265 Calories, 25 Grams of Good for You Fat, 7 Carbs, 5 Grams of Plant Based Protein 

*Gluten Free, Dairy Free, Low FODMAP, Sugar Free, Paleo, Vegan, Healthy.

Healthy doesn't have to be hard! Get started with your FREE spice guide plus weekly motivation, tips, and strategies right to your inbox.