Sundried Tomato Pesto Zoodles with White Beans - Slender Kitchen
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Sundried Tomato Pesto Zoodles with White Beans

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401
Calories 
50g
Carbs 
17g
Fat 
18g
Protein 
9
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Sundried Tomato Pesto Zoodles with White Beans

Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 U zucchini, cut into noodles
  • 2 tsp. olive oil
  • 20 oz. canned white beans, rinsed and drained
  • Salt and pepper
  • 1 cup sun dried tomatoes (not packed in oil)
  • 1 cup basil
  • 3 U garlic cloves
  • 1/4 cup almonds
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. red pepper flakes

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 401
Calories from Fat 154
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 215mg
9%
Total Carbohydrate 50g
17%
Dietary Fiber 13g
51%
Sugars 14g
Protein 18g

Directions

  1. 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.
  2. 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.
  3. 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.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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