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!

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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