Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)
A light dish, gentle on the blood sugar and chock full of nutrition! Serve it warm or cold and top with a piece of wild salmon if desired! 5 Earthfoods per serving: ♥♥♥♥♥
Servings Prep Time
8servings 20minutes
Cook Time
10minutes
Servings Prep Time
8servings 20minutes
Cook Time
10minutes
Ingredients
  • 1box Explore Cuisine Organic Edamame and Mung Bean Fettuccine-cooked according to package instructions and drained
  • 16oz. spiralized zucchini-or two large zucchini if spiralizing on your own!
  • 2handfuls fresh basil
  • 4cloves garlic-peeled and chopped into big chunks
  • 1/4cup pine nuts
  • 1/2cup extra virgin olive oil
  • 3/4tsp. coarse sea salt
  • 1/2cup pecans-chopped and toasted
  • 1/2cup pomegranate arils-arils are the seeds of the pomegranate
Instructions
  1. Add basil, garlic, and pine nuts to food processor and pulse until finely chopped.
  2. Add olive oil and salt and pulse until blended. If it’s too thick, add a little more olive oil.
  3. Mix fettuccine with sauce until thoroughly combined. Gently fold in zucchini, pecans, and pomegranate. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 310; Total Fat: 25 g; Saturated Fat: 3 g; Sodium: 225 mg; Potassium: 700 mg; Total Carbohydrate: 16 g; Dietary fiber: 9 g; Net Carbohydrates: 7 grams; Sugar: 5 g; Protein: 14 g