Simple Vegan Pesto Zoodles
Serving Size: 1 1/4 cups
Per Serving: 282 calories; protein 6.2g; carbohydrates 14.7g; dietary fiber 3.6g; sugars 7.2g; fat 23.8g; saturated fat 3.7g; vitamin a iu 1361.6IU; vitamin c 54.3mg; folate 101mcg; calcium 71.5mg; iron 2.1mg; magnesium 85.7mg; potassium 867.3mg; sodium 460.5mg; thiamin 1mg.
Exchanges: 5 fat, 2 vegetable
Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. If using a vegetable slicer, stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/4 teaspoon salt. Let drain for 10 to 15 minutes, then gently squeeze to remove excess water.
Meanwhile, combine basil, garlic, cashews, lemon juice, nutritional yeast, the remaining 1/2 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add 1/4 cup oil and continue to process until well combined. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the drained zucchini noodles and gently toss until hot, 2 to 3 minutes. Transfer to a large bowl. Add the pesto and tomatoes. Toss gently to combine.