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Pasta without the guilt: Healthy pesto zoodles

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JS Health
Courtesy of JS Health
RATE THIS RECIPE
(8)

Ingredients

  • 2 tbsp olive oil
  • 4-5 zucchinis, spiralized
  • 1 head of broccoli, cut into florets
  • 2-3 tbsp high-quality pesto
  • 1 onion chopped
  • 1 tsp chili flakes
  • Chef notes

    If you don't have a spiralizer, use a vegetable peeler to peel the zucchini into long ribbons. You can add 100-150 grams of your favorite animal protein to this recipe or choose one of the following options: 1/2 cup lentils, chickpeas or beans (or a mix) or 1-2 eggs.

    Preparation

    1.

    Heat 1 tbsp olive oil in non-stick frying pan over medium heat.

    2.

    Add the spiralized zucchini to the pan and sauté for 2-3 minutes, or until soft.

    3.

    Add the chopped broccoli, pesto, spring onion and 1 tbsp olive oil. Season generously with salt and pepper. Sauté for 2-3 minutes, or until combined and heated through.

    4.

    Serve with your protein of choice and a sprinkle of chili flakes.