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.
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