Zoodles with Pesto & Roasted Vegetables
3
Points® value
Roast vegetables with cooking spray and salt (or other seasonings) at 425°F until browned. Toss with pesto sauce and serve over zoodles (that have been microwaved or warmed in a skillet); sprinkle with cheese.
Meal Items
grape tomatoes
1 cup(s)
orange bell pepper
1 cup(s), and/or red bell pepper, strips
shallot
1 item(s), quartered
table salt
1 pinch(es), or other seasonings
reduced-fat pesto sauce
1½ Tbsp
uncooked zucchini
1 small, spiralized
grated Parmigiano-Reggiano
1½ Tbsp, or other Parmesan cheese