Zesty Spinach & Pesto Zoodles
Serves 4
Ingredients
½ tbsp olive oil
5oz Spinach
2 cups mushrooms
½ tsp salt
½ tsp pepper
¾ cup light pesto
½ cup asiago
3 medium zucchini, spiralized
8oz chicken, cooked and shredded (or other protein source)
Directions
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Prepare your zucchini noodles: Buy prepared zoodles or use a spiralizer to make your own. Once they are sliced, toss with salt in a bowl and set aside while you make the sauce mixture.
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Heat olive oil in a pot over medium heat. Add spinach and cook until it begins to wilt. Add mushrooms and pepper and cook until tender.
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Add pesto sauce and asiago to the pot and stir together until cheese has melted. Cover.
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Gently squeeze zucchini noodles to draw out any moisture.
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In a separate pan, over medium high heat, cook the zoodles while tossing frequently (about 3 minutes). Zoodles should be al dente when finished. Remove excess liquid from pan and add zoodles to sauce. Mix to combine.
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Add cooked, shredded chicken and mix to combine or place over noodles.
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Serve topped with a sprinkle of cheese, if desired.
Nutrition
365 cals, 5g C, 28g P, 26g F