Zucchini Noodles with Feta and Mint Pesto
Servings
2people
Servings
2people
Ingredients
  • Olive oil spray
  • 1clove garlicpeeled and finely chopped
  • 2tbsp pine nuts
  • 2cups baby spinach
  • 1/2cup chopped mint leaves
  • 2tbsp extra virgin olive oil
  • 2tbsp lemon juice
  • Salt and pepper
  • 2 zucchinis
  • 1/4cup reduced fat fetacrumbled
Instructions
  1. Lightly spray a pan with cooking oil spray over medium-high heat. Add garlic and pine nuts and cook for 1 minute, until golden.
  2. Place pine nuts and garlic into a blender or food processor with spinach, mint, olive oil and lemon juice. Pulse until well combined. Season with salt and pepper.
  3. If not using immediately, place in an airtight container or glass jar in the fridge for no more than 2 days.
  4. Use a spiraliser or peeler to slice the zucchini into noodles. Blanch in a saucepan of boiling water for 1 minute.
  5. Combine hot zucchini noodles with prepared mint pesto and toss well.
  6. Serve with crumbled feta over the top.
Recipe Notes

429 calories per serve

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Zucchini Noodles with Feta and Mint Pesto
Zucchini Noodles with Feta and Mint Pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
people
Ingredients
  • Olive oil spray
  • 1 clove garlic peeled and finely chopped
  • 2 tbsp pine nuts
  • 2 cups baby spinach
  • 1/2 cup chopped mint leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Salt and pepper
  • 2 zucchinis
  • 1/4 cup reduced fat feta crumbled
Course Main Dish
Servings
people
Ingredients
  • Olive oil spray
  • 1 clove garlic peeled and finely chopped
  • 2 tbsp pine nuts
  • 2 cups baby spinach
  • 1/2 cup chopped mint leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Salt and pepper
  • 2 zucchinis
  • 1/4 cup reduced fat feta crumbled
Zucchini Noodles with Feta and Mint Pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly spray a pan with cooking oil spray over medium-high heat. Add garlic and pine nuts and cook for 1 minute, until golden.
  2. Place pine nuts and garlic into a blender or food processor with spinach, mint, olive oil and lemon juice. Pulse until well combined. Season with salt and pepper.
  3. If not using immediately, place in an airtight container or glass jar in the fridge for no more than 2 days.
  4. Use a spiraliser or peeler to slice the zucchini into noodles. Blanch in a saucepan of boiling water for 1 minute.
  5. Combine hot zucchini noodles with prepared mint pesto and toss well.
  6. Serve with crumbled feta over the top.
Recipe Notes

429 calories per serve