Zoodles With Spinach Pesto Sauce And Nutritional Yeast | Low Calorie Pasta Ideas
Low-calorie zoodles, free of refined-flour, in a healthy spinach pesto sauce. A pasta recipe with reduced calories and zero guilty conscience, vegan and gluten-free too! Do I have your total attention now?
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Fusion, Italian
Servings: 3
Calories: 81kcal
Author: Sonia
- 1 zucchini
- ½ cup spring onion chopped
- 5-6 garlic pods minced
- ½ cup green peas shelled or thawed
- 1 cup broccoli cut into florets
- 5-6 olives green, sliced
- 5-6 capers pickled
- 2 tbsp pepper freshly-ground
- 1 tsp paprika optional
- 1 tsp oregano dried
- salt to taste
- 1 tbsp olive oil
For Pesto Sauce
- 2 cups spinach washed
- 12-15 pistachios
- 3 tbsp nutritional yeast I used a local variety made in Auroville, India
- 1 tbsp olive oil extra virgin
Prepping the Zoodles:
First, we proceed towards drawing zoodles from zucchini using a vegetable slicer with zoodle attachment or a spiralizer. Next, sprinkle salt on them and set aside.
After 5 minutes, you'll see water draining and collecting at the bottom. At this point, squeeze out the water and discard. Lastly, pat the zoodles dry with kitchen towel and set them aside.
Consecutively, steam the zoodles for 1 minute using a steamer attachment, or in a perforated vessel or colander over a pan with boiling water. Set aside to cool. Importantly, drain any additional water.
For spinach pesto:
Start by microwaving spinach in a microwave-safe bowl for 2 minutes. Next, transfer the wilted leaves into a blender, add pistachios, salt, extra virgin olive oil and nutritional yeast.
Lastly, blend to a smooth paste. Set aside.
Assembling the pasta:
Consecutively, heat oil in a non-stick pan and add minced garlic, spring onions, broccoli florets and green peas.
At this point, sprinkle some water, cover with a lid and allow to cook for 2 minutes on low flame.
Once the florets look sufficiently al dente, add salt and mix. Next, add the sauce to the pan and stir well. Add olives and capers.
Consecutively, add the sauce over zoodles and toss gently to all the strands are uniformly coated. Sprinkle pepper, paprika and oregano on top.
Devour hot!
Calories: 81kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Sodium: 39mg | Potassium: 435mg | Fiber: 5g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 223mg | Calcium: 79mg | Iron: 58mg