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Zucchini Noodles With Spinach Pesto and Peas

by Livestrong_Recipes  |  Apr 11, 2019

Zucchini Noodles With Spinach Pesto and Peas
Photo Credit: Sarah Pflugradt/LIVESTRONG.COM
  1. PREP
  2. 30 m
  • COOK
  • 04 m
  • TOTAL
  • 34 m

The Daniel Fast does not allow for refined pastas, but thanks to the trend of zoodles, you can enjoy pasta-like dishes on the Daniel Fast. Zucchini, sweet potatoes, and beets are all common vegetables that can be made into “noodles.”

INGREDIENTS

SERVES 4

  • 2 medium zucchini
  • 1/2 cup frozen peas
  • 4 cups Baby Spinach, Fresh
  • 1/4 cup walnuts
  • 1 tbsp Lemon juice, canned or bottled
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Pepper, Ground Black
  • 3 tbsp Extra Virgin Olive Oil

DIRECTIONS

1 Place all of the ingredients for the pesto, except for the olive oil, in a blender or food processor and blend until smooth.
2 Slowly pour in olive oil until the pesto is smooth and creamy — set aside.
3 Heat a cast iron skillet over medium heat, add the zoodles and sauté for 3 to 4 minutes.
4 Add pesto to noodles and carefully use tongs to mix the noodles with the pesto.
5 Turn off the heat and stir in the peas.
6 Serve warm.