Shauna James Ahern's Zucchini Noodles with Spinach Pesto, Feta, and Sunflower Seeds
Shauna James Ahern's Zucchini Noodles with Spinach Pesto, Feta, and Sunflower Seeds might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 29g of fat, and a total of 334 calories. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up olive oil, garlic, pine nuts, and a few other things to make it today. To use up the sunflower seeds you could follow this main course with the eggless banana bread , how to make vegan banana bread as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Add the spinach, pine nuts, garlic, and lemon zest and juice to the bowl of a food processor. Whirl them up until everything is broken down into small pieces.
Add the Gruyère and run the processor. You should have a great-smelling paste by now. With the food processor running, slowly drizzle in the oil until you have rich green pesto.
Grab a zucchini with your left hand. Using a vegetable peeler, grate long, even strips of the zucchini until you have reached the fleshy center and can peel no longer. (You can eat the outer skin, of course.) Repeat with the remaining zucchini.
Toss the zucchini noodles so they are all separated. Plop a couple of tablespoons of pesto into the noodles and toss them together. If you want more pesto, add a tablespoon at a time. You don’t want to overpower the zucchini. When you have dressed the noodles to your liking, add the feta and sunflower seeds. Toss and serve.