The Best Recipes for Pesto Zoodles

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Pesto Zoodles

"Transform zucchini into long strands that resemble noodles, also known as zoodles. Mix pesto and garbanzo beans into the zoodles for a satisfying, grain-free meal!"

Ingredients :

• 1 tablespoon olive oil
• 4 small zucchini, cut into noodle-shape strands
• 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
• 3 tablespoons pesto, or to taste
• salt and ground black pepper to taste
• 2 tablespoons shredded white Cheddar cheese, or to taste

Instructions :

Prep : 10M	Cook : 2M	Ready in : 20M

• Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
• Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
• Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

Notes :

• Use any sort of spiralizing device to make the zucchini into noodle-shape. I used the Paderno® World Cuisine spiralizer.

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