Carrot and Zucchini “Spaghetti” with Spinach Pesto

7 10 357
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 2
Carrot and Zucchini “Spaghetti” with Spinach Pesto
Health Highlights

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, Extra Virgin (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 357
Calories from fat 234
Calories from saturated fat 38
Total Fat 26.0 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 16.0 g
Cholesterol 0
Sodium 189 mg
Potassium 2033 mg
Total Carbohydrate 21.8 g
Dietary Fiber 8.1 g
Sugars 11.7 g
Protein 13.1 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 7.5

Energy sources


Pygal20%431.4389452233272123.9078245211785565%365.38584805145695281.524499783731215%341.11934871736577116.333886228960120%65%15%CarbohydratesFatProtein
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