Photo of Zoodles with pesto & roasted vegetables by WW

Zoodles with pesto & roasted vegetables

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
1
Difficulty
Easy
Sprinkle the raw vegetables with dried oregano, rosemary, red pepper flakes, or other Italian seasonings before roasting, if desired.

Ingredients

Cooking spray

4 spray(s)

Grape tomatoes

1 cup(s)

Red bell pepper

½ medium, cut into thick strips

Shallot

1 small, quartered

Kosher salt

1 pinch(es)

Reduced-fat pesto sauce

2 Tbsp

Grated Parmesan cheese

1½ tsp

Instructions

  1. 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.
  2. Makes 1 serving.