4

Zoodles with Pesto & Roasted Vegetables

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

Tomatoes, grape

1 cup(s)

0

Bell pepper, orange

1 cup(s), and/or red bell pepper, strips

0

Shallots, raw

1 item(s), quartered

0

Salt

1 pinch, or other seasonings

0

Pesto sauce, reduced-fat

1½ Tbsp

3

Zucchini, raw

1 small, spiralized

0

Parmigiano-Reggiano, grated

1½ Tbsp, or other Parmesan cheese

1

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