Pesto Zoodles Recipe

Zucchini Noodles with Pesto and Garbanzo Beans

This quick and easy recipe features spiralized zucchini noodles, garbanzo beans, and a flavorful pesto sauce. Perfect for a light lunch or dinner!

Ingredients (Serves 2)

• 1 tablespoon olive oil
• 4 small zucchinis, cut into noodle-shaped strands
• 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)

Directions

Step 1: Heat the olive oil in a large skillet over medium heat.

Step 2: Add the zucchini noodles to the skillet and cook, stirring occasionally, until they are tender and the liquid has evaporated, about 5 to 10 minutes.

Step 3: Stir in the garbanzo beans and pesto, then reduce the heat to medium-low. Cook for another 5 minutes, or until the garbanzo beans are heated through and the zucchini is well-coated with the pesto sauce.

Step 4: Season the dish with salt and pepper to taste.

Step 5: Transfer the zucchini mixture to serving bowls and sprinkle with shredded white Cheddar cheese on top.

Cook's Note

For the zucchini noodles, you can use any spiralizer. I recommend the Paderno World Cuisine spiralizer for best results.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may vary based on specific ingredients used.