Sun Dried Tomato Pesto Pasta with Zoodles
Servings: 4 -6
This sun dried tomato pesto pasta with zoodles is a great vegetarian main dish with gooey mozzarella cheese, and an easy recipe to get kids to eat veggies.
Ingredients
- 8 ounces Whole Wheat Thin Spaghetti Noodles
- 1 Large Zucchini spiralized *see notes for our favorite device to use
- 1 Tablespoon olive oil
- 1 Tablespoon Flour
- 1 Cup Skim Milk
- 1 Cup [Sun Dried Tomato Pesto]
- Salt and Pepper to taste
- 1 Large Tomato Chopped
- 1 1/2 Cups Spinach chopped (or less if you prefer)
- 1 Cup Fresh Mozzarella cubed
- Additional salt and pepper if desired
Instructions
- Prepare the pesto and prep all ingredients.
- Heat a pot of well salted water over medium high heat.
- Once boiling, add the pasta and cook until al dente, or per package directions.
- Heat a large skillet over medium heat and add the olive oil.
- Once the oil is warm add the flour and whisk for 30 seconds or until the flour is golden and nutty in fragrance.
- Quickly whisk in the milk and continue to cook until thickened, whisking continuously.
- Once the milk is thickened, whisk in the pesto and season with salt and pepper to taste.
- Add the zoodles to the sauce and heat for one minute.
- Add the drained pasta, tomatoes and spinach and toss to coat in the sauce.
- Season with salt and pepper to taste if needed.
- Add the mozzarella and give everything a gentle toss, then serve immediately.
- We like to toss our pasta under the broiler to really melt down the cheese. Just make sure you watch it closely.
Notes
Our Favorite spiralizer that wont cut you, holds tight to the counter for easier work and cuts a perfect noodle is this Paderno Model.
Store left overs in the refrigerator for 2-3 days.
Nutrition Facts
Sun Dried Tomato Pesto Pasta with Zoodles
Amount Per Serving (1 g)
Calories 362
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Polyunsaturated Fat 9g
Cholesterol 25mg8%
Sodium 609mg26%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 11g12%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.