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Pesto Zucchini Noodle Bowl

Pesto Zucchini Noodle Bowl

By Chef Katie Mae
 
Makes 2 servings | Ready in 15 minutes | Stores 3 days in fridge

 

PESTO INGREDIENTS

  • ¼ cup water
  • 2 tablespoons lemon juice (about ½ lemon)
  • ½ cup frozen peas, thawed (about 5 oz)
  • 2 cups basil, tightly packed, divided
  • ½ teaspoon ground black pepper
  • ½ cup walnuts (about 2 oz)

 

BOWL INGREDIENTS

  • 16 oz zucchini, unpeeled (about 2 medium)
  • ½ red onion, sliced thin (about 3 oz)
  • 4 garlic cloves, minced (or 1 teaspoon garlic granules)
  • ½ cup cooked corona or cannellini beans (about 3 oz)
  • ½ cup cherry tomatoes, sliced in half
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon pine nuts (optional)

 

DIRECTIONS

  1. Add the water, lemon, peas, ½ cup of the basil and the black pepper to a small blender or food processor. Blend until completely smooth. Then add the remaining basil and walnuts. Blend/pulse for a few seconds, just long enough to process the basil and walnuts to small pieces and give the pesto a little bit of a chunky texture.
  2. Use a spiralizer or vegetable peeler to create “noodles” out of the zucchini.
  3. Place a skillet or sauté pan over high heat. Add the onion and garlic, and steam-fry for 1 minute, stirring occasionally. Add the zucchini and beans, and steam-fry for 1 more minute. Then quickly remove it from the heat—overcooking the zucchini will make it too soft.
  4. Stir in the pesto and transfer the pesto noodles to individual bowls. Top each with the cherry tomatoes, and a sprinkle of nutritional yeast and pine nuts.
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