Zoodles with Pesto & Roasted Vegetables

4
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)

0

orange bell pepper

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

0

uncooked shallot(s)

1 item(s), quartered

0

table salt

1 pinch, or other seasonings

0

reduced-fat pesto sauce

1½ Tbsp

3

uncooked zucchini

1 small, spiralized

0

grated Parmigiano-Reggiano

1½ Tbsp, or other Parmesan cheese

1

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