Zucchini Noodles With Yogurt Pesto Recipe

Name: Zucchini Noodles With Yogurt Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yogurt Pesto; 1/2 cup Plain Greek Yogurt; 2 tablespoons Pesto; 1 teaspoon Pepper; 1 teaspoon Salt; 1 tablespoon Lemon Juice; Veggies; 3 cups Spiralized Zucchini; 2 cups Shredded Red Cabbage; 5 Cloves Garlic; 2 tablespoons Olive Oil; 1 teaspoon Red Pepper Flakes; 1 1/2 cups Cherry Tomatoes

Servings: persons

Yogurt Pesto
1/2 cup Plain Greek Yogurt
2 tablespoons Pesto
1 teaspoon Pepper
1 teaspoon Salt
1 tablespoon Lemon Juice
Veggies
3 cups Spiralized Zucchini
2 cups Shredded Red Cabbage
5 Cloves Garlic
2 tablespoons Olive Oil
1 teaspoon Red Pepper Flakes
1 1/2 cups Cherry Tomatoes

1
Combine yogurt, pesto, lemon juice, salt and pepper in a bowl and set aside.
2
Slice garlic. Halve the tomatoes.
3
Heat oil in a cast iron pan over medium heat, then add garlic and red pepper flakes. Saute until fragrant.
4
Add zucchini noodles and toss in the oil. Let cook for a few minutes, tossing regularly. Add the cabbage, toss and continue to cook until zucchini is just about done.
5
Add tomatoes. Once tomatoes soften, add the yogurt-pesto and toss until noodles are coated.
6
Serve warm immediately or cold the next day as lunch.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Yogurt Pesto, 1/2 cup Plain Greek Yogurt, 2 tablespoons Pesto, 1 teaspoon Pepper, and more.

Yes, Zucchini Noodles With Yogurt Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Noodles With Yogurt Pesto

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