These vegetarian Sundried Tomato Pesto Zoodles with White Beans are creamy, packed with flavor, and will quickly become one of your favorite meatless meals.
I don't know about you but I am completely obsessed with making veggie noodles. My husband rolls his eyes every night when he sees me pull out the spiralizer and sarcastically asks what veggie noodles we will be eating that night and when, if ever, we can eat some regular noodles again. Luckily for him zucchini noodles were on deck, one of his favorites. And paired with some delicious sundried tomato pesto, he was actually excited about this meatless meal.
Sundried Tomato Pesto Zoodles with White Beans
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- 4 U zucchini, cut into noodles
- 3 tbsp. olive oil
- 20 oz. canned white beans, rinsed and drained
- Salt and pepper
- 1 cup basil
- 3 U garlic cloves
- 1/4 cup almonds
- 1 tbsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. red pepper flakes
Prepare the zucchini noodles using a spiralizer, mandoline, sharp knife, or vegetable peeler. If desired, sprinkle the zoodles with salt and let them rest while you prepare the other ingredients. This will draw out some of the moisture and make for a less watery noodle. Before using, press between a couple of paper towels.
Add the sundried tomatoes, basil, almonds, garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes to a food processor. Pulse until a sauce forms, adding a touch of water or broth if needed.
Heat the olive oil over medium high heat. Add the zuchinni and white beans. Cook for 3-4 minutes until noodles are tender. Stir in the sun-dried tomato pesto and stir for 1 minute until warm. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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