Photo of Zoodles with Pesto & Roasted Vegetables by WW

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

grape tomatoes

1 cup(s)

orange bell pepper

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

uncooked shallot(s)

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