Zoodles with kale pesto and edamame: an easy and healthy zucchini noodle recipe perfect for lunch or dinner.
zucchini (750 grams / 26.4 ounces)
extra virgin olive oil
shelled frozen edamame
Wash the zucchini. Use a spiral slicer or a julienne peeler to slice the zucchini into noodles.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the garlic, chili powder and cook until the garlic is fragrant.
Add the zoodles, sautee for 2 minutes.
Add the edamame, season with salt and pepper and sautee for another 1 or 2 minutes. Do not overcook, you don't want mushy zoodles!
Remove from heat, toss the zucchini noodles with pesto until coated. Top with almonds and serve.
Nutrition InformationAmount per serving (1 portion)
— Calories: 405
, Fat: 30g
, Saturated Fat: 3g
, Sodium: 3394mg
, Carbohydrates: 22g
, Fiber: 9g
, Sugar: 9g
, Protein: 18g
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