35 min OR LESS

Marukan Zoodles with Avocado Pesto

35 min
4 Servings
For Pesto:
1 (3 oz.) Pkg
Sun Dried Tomatoes, julienne cut
1 Cup
Boiling Water
1/2 Cup
Walnut Pieces
5
Garlic Cloves, minced
1
Medium Avocado, diced
1 Cup
Coarsely chopped fresh basil leaves, packed
1/3 Cup
Grated Vegan Parmesan Cheese
2 Tbsp
Fresh Lemon Juice
1.5 Tbsp
Olive Oil
3-4 Tbsp
Sun Dried Tomato Soaking Liquid
For Zoodles:
1 Tbsp
Extra Virgin Olive Oil
5
Medium Zucchinis, spiralized
1
Medium Onion, thinly sliced (about 1 cup)
1/3 Cup
Kalamata Olives, whole or sliced
1 (3 oz.) Pkg
Sun Dried Tomatoes, reconstituted

INSTRUCTIONS

Place the sliced sun dried tomatoes in the boiling water and set aside. In food processor or blender, pulse walnuts to a coarse meal. Add garlic, avocado, basil, parmesan, vinegar and juice; pulse to combine. With machine running, add the olive oil and soaking liquid gradually, adjusting until desired consistency is reached. Set aside.

 

Spiralize the zucchinis and set aside. In a frying pan or saucepan, heat olive oil over medium high heat. Add onions and cook for about 3 minutes or until softened. Reduce heat to low, add zoodles and sauté mixture for about 3 minutes, stirring frequently. Remove pan from heat and fold in the pesto, olives and sun dried tomatoes. Serve and enjoy!

 

Click here to read our blog post about this delicious recipe!

 

Nutrition Analysis: 1 1/2 cups

Calories 270 Protein  10g, Carbohydrates  22g, Fiber 0g, Fat 18g, Cholesterol 0mg, Calcium 131mg, Sodium 512mg

 

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