Carrot and Zucchini “Spaghetti” with Spinach Pesto

7 10 340
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Carrot and Zucchini “Spaghetti” with Spinach Pesto
Health Rating

Ingredients


2 large Carrots (julienned)
2 large Zucchini (julienned)
3 cup Baby spinach (for dressing)
1/4 cup Pumpkin seeds (pepitas) (for dressing)
3 clove(s) Garlic (for dressing)
3 tbsp Olive oil (for dressing)
1 pinch Salt (for dressing, to taste)

Instructions


1. Julienne the carrots and zucchinis into a large bowl.

 

2. Place the rest of the ingredients in a food processor. Process until it’s reached the desired consistency.

 

3. Pour dressing over the julienned veggies and toss until well mixed.

Notes:

Carrots

are an excellent source of beta carotene which is converted into vitamin A in the body and is SO important for immunity and vision

Zucchini

is a great source of vitamin C, vitamin B6, and potassium!


Nutrition Facts

Per Portion

Calories 340
Calories from fat 211
Calories from saturated fat 31
Total Fat 23.5 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 15.5 g
Cholesterol 0
Sodium 192 mg
Potassium 1423 mg
Total Carbohydrate 24.4 g
Dietary Fiber 6.8 g
Sugars 11.7 g
Protein 7.7 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 7.5

Energy sources


Pygal29%448.8978348862611140.6570993782490362%329.06639976441033266.45509685838479%355.439066789514110.7573560491478629%62%9%CarbohydratesFatProtein
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