Sphagetti with Zucchini Noodles with Spinach Pesto

Sphagetti with Zucchini Noodles with Spinach Pesto

Blood Sugar: 5Servings: 2Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
214kcal
Sugar
1g
Fat
18g
Fiber
2g
Sat fat
4g
Protein
5g
Carbs
10g
Sodium
404mg

Ingredients

100g / 3.53oz young Baby spinach, 50g / 1.76oz Parmesan, 50g / 1.76oz Cashews, 1 clove small Garlic, 100ml / 3.38fl oz Olive oil, 200g / 7.05oz Zucchini, 150g / 5.29oz Cherry tomatoes, 150g / 5.29oz Spelt spaghetti, to taste Salt, 1 tbsp Olive oil

Preparation

1. For the pesto, wash and dry 100g / 3.53oz young Baby spinach, removing thick stems. Grate 50g / 1.76oz Parmesan. Roast 50g / 1.76oz Cashews in a pan without oil, then cool and chop. Chop 1 small Garlic clove finely. 2. Blend all pesto ingredients in a food processor, gradually adding 100ml / 3.38fl oz Olive oil until desired consistency is reached. Season with Salt, pepper, and lemon juice. 3. Clean and halve 200g / 7.05oz Zucchini. Using a spiralizer, cut into thin spaghetti, or slice thinly with a peeler. 4. Wash and quarter 150g / 5.29oz Cherry tomatoes. 5. Cook 150g / 5.29oz Spelt spaghetti in salted boiling water until al dente. 6. Heat 1 tbsp Olive oil in a pan, sauté Zucchini and Cherry tomatoes briefly. 7. Drain Spelt spaghetti, add to the pan and toss. 8. Mix the vegetable pasta with pesto and serve.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
47% of RDI
Vitamin C
7% of RDI
Omega 3
3% of RDI
Vitamin A
100% of RDI
Calcium
81% of RDI
Folate
33% of RDI

Good to know

You can substitute spinach with arugula. The remaining pesto can be stored in a sealed container in the fridge for up to one week.

How to Prepare

1. For the pesto, wash and dry 100g / 3.53oz young Baby spinach, removing thick stems. Grate 50g / 1.76oz Parmesan. Roast 50g / 1.76oz Cashews in a pan without oil, then cool and chop. Chop 1 small Garlic clove finely. 2. Blend all pesto ingredients in a food processor, gradually adding 100ml / 3.38fl oz Olive oil until desired consistency is reached. Season with Salt, pepper, and lemon juice. 3. Clean and halve 200g / 7.05oz Zucchini. Using a spiralizer, cut into thin spaghetti, or slice thinly with a peeler. 4. Wash and quarter 150g / 5.29oz Cherry tomatoes. 5. Cook 150g / 5.29oz Spelt spaghetti in salted boiling water until al dente. 6. Heat 1 tbsp Olive oil in a pan, sauté Zucchini and Cherry tomatoes briefly. 7. Drain Spelt spaghetti, add to the pan and toss. 8. Mix the vegetable pasta with pesto and serve.

Good to Know

You can substitute spinach with arugula. The remaining pesto can be stored in a sealed container in the fridge for up to one week.

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