Zoodles with Kale Pesto and Edamame
Zoodles with kale pesto and edamame: an easy and healthy zucchini noodle recipe perfect for lunch or dinner.
Ingredients
- 1 portion kale pesto
- 4 zucchini (750 grams / 26.4 ounces)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ½ teaspoon chili powder
- 7 oz. (200 g) shelled frozen edamame defrosted
- ½ cup (60 g) blanched almonds
Instructions
- Prepare the kale pesto and set aside.
- 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
Serving: 1portion | Calories: 405kcal | Carbohydrates: 22g | Protein: 18g | Fat: 30g | Saturated Fat: 3g | Sodium: 3394mg | Fiber: 9g | Sugar: 9g
