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Zoodles with Sun-Dried Tomato and Walnut Pesto (vegan)

submitted by Sara on April 16, 2019
contains tree nutscontains walnuts
Starter
Main

Ingredients
for
serving
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1  (ea. 6.91 oz) Zucchinis, Courgettes, Summer Squash, raw
1½ tsp Olive Oil
2 tbsp Sun-Dried Tomato and Walnut Pesto (vegan)
contains tree nutscontains walnuts
 8.30 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    8.30 oz (calculated)
    Notes: 1 cup of zoodles with 2 tablespoons of pesto
  1. Spiralize the zucchini.
  2. In a large pan over medium heat, heat the oil.
  3. Fry the zoodles in the oil until tender, about 5 minutes.
  4. Either serve topped with the pesto, or add the pesto to the pan and toss the zoodles until well coated.
  5. Enjoy it as a light lunch or dinner, or half a serving as a starter.

Nutrition Facts
for
serving

  • Calorie count
    274 kcal
  • % of calories by macros
    Fat79.6 %218 kcal25.5 g
    Net Carbs10.9 %30 kcal7.9 g
    Dietary Fiber2.6 %7 kcal3.5 g
    Protein6.9 %19 kcal5.1 g
  • Approx. WW SmartPoints™
    7.9
  • Cholesterol 0 mg
  • Sodium 121.5 mg
  • Fat 25.5 g
    • Saturated Fat 3.2 g
    • Trans Fat 0 g
  • Carbohydrates 11.4 g
    • Dietary Fiber 3.5 g
    • Total Sugars 5.7 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 5.1 g
  • Calcium 55.8 mg
  • Iron 1.6 mg
  • Magnesium 65.6 mg
  • Potassium 707.4 mg
  • Zinc 1.2 mg
  • Vitamin A (Retinol Equivalents) 28 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 43.9 mg
  • Folate 64 mcg
    • Folic Acid 0 mcg