Wednesday, July 20, 2016

#GFCF Pesto Zoodles

Use any spiralizer that you like and enjoy this delicious and healthy recipe. 

  • 1 tablespoon olive oil
  • 4 small zucchini, cut into noodle-shape strands
  • 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
  • 3 tablespoons pesto, or to taste
  • salt and ground black pepper to taste
  1. Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
  2. Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.

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