More Yummm!

More Yummm!

Spring Green Zucchini Noodles with Protein-Packed Pesto

Prep.
Time

12

Min

Cook
Time

3

Min

Total
Time

15

Min

Introduction

It’s time to think green! This flavorful vegetarian “pasta” dish is ridiculously creamy and protein-packed with the addition of Classic Plain Muuna cottage cheese. By using spiralized zucchini noodles, you also cut down on empty carbs while boosting flavor!

Ingredients

  • 3 Medium zucchini, spiralized (or 3 cups zucchini noodles)
  • 1 Tbsp. Extra virgin olive oil
  • 1 cup Frozen peas, cooked
  • 1 tsp. Salt
  • ½ cup Pesto sauce, homemade or store-bought
  • ½ cup Classic Plain Muuna cottage cheese (You can also use Lowfat Plain as well)
  • ¼ cup Fresh mint, roughly chopped
  • ¼ cup Pine nuts, toasted

Instructions

  1. Lay the zucchini noodles on paper towels to absorb any extra moisture.
  2. In a medium bowl, combine pesto and cottage cheese.
  3. Heat a large non-stick skillet over medium heat, add olive oil and zucchini noodles.
  4. Sprinkle with salt and cook for 2-3 minutes, stirring often.
  5. Remove from heat and allow to cool slightly.
  6. Toss the noodles in the sauce and top with chopped mint and pine nuts.
  7. Enjoy immediately!

Nutrition Facts

Recipe Makes: 2 servings

With Classic Plain Muuna cottage cheese (4%)
Calories: 384
Protein: 20g
Carbohydrates: 43g
Fat: 16g
Fiber: 12g

With Lowfat Plain Muuna cottage cheese (2%)
Calories: 374
Protein: 20g
Carbohydrates: 43g
Fat: 15g
Fiber: 12g

Comments