Summer Vegetable Zucchini Pasta

Summer Veg Zucchini Pasta

This recipe will make your kitchen smell delicious and is super easy to make. It also makes a great family meal or can be saved in the fridge for lunches later in the week. There might be some water build up the longer it sits, but just pour it out before reheating the pasta. You can add any of you favorite vegetables to personalize for you and your family too.

Serves 4

Ingredients:

¼ cup sunflower oil
½ cup pesto sauce
2 Tbs nutritional yeast
2 lbs zucchini (4-5 large), spiraled into noodles
2 plum tomatoes, diced
1 large red onion, quartered
1 cup mushrooms, diced
½ cup spinach
½ tsp red pepper flakes

Directions:

  1. Warm sunflower oil in a large pot over medium heat. Add onion and cook for 3 minutes.
  2. Add zucchini to the pot and season with salt and pepper. Cover pot and cook for 2 minutes, stirring half way.
  3. Add tomatoes and mushrooms and cook for another 3 minutes., stirring every 30 seconds.
  4. Mix pesto sauce and nutritional yeast till well combined. Add sauce, fresh spinach, red pepper flakes, and stir together.
Nutritional Facts: per serving
365 cal; 10g protein; 32g total fat (4g sat fat); 14g carb; 5mg chol; 302mg sod; 6g fiber; 6g sugars
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