The Endless Meal · by Kristen Stevens★ 5.0 (30)
Pistachio Pesto Zucchini Noodles with Pomegranate
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 14%
CARBS 15G17% OF CAL
3G FIBER0G ADDED8G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 31G79% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer bowl of spiralized zucchini tossed in pesto and topped with pomegranate seeds and pistachios. Ready in 20 minutes, naturally vegan and gluten-free.
mainamericanbowl🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini (julienned with a julienne peeler)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Pistachios and pomegranate (to serve)
- 3 stalks kale (stem and inner rib removed)
- ⅓ cup EACH: olive oil, basil, pistachios, lemon juice, and parmesan cheese
- 2 cloves garlic
- ¾ teaspoon sea salt
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 14%
CARBS 15G17% OF CAL
3G FIBER0G ADDED8G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 31G79% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 99mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 160mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.