Pesto Zucchini Noodles

12 mins

364

Moderate

Ingredients

  • 8 baby plum tomatoes
  • 1 tsp PW coconut oil
  • ½ clove garlic, crushed
  • 1 tbsp balsamic vinegar
  • 1 large courgette, spiralised
  • 2 tbsp fresh pesto
  • 1 tbsp pine nuts, toasted

Nutitional Info

Per serving:

  • Calories 364
  • Protein 7.4g
  • Carbohydrates 17.6g
  • Fibre 8g
  • Fat 25g

Method

Toss tomatoes with 1 tsp coconut oil, garlic and balsamic vinegar.

Add to frying pan and cook for 5 minutes until tomatoes burst.

Blanch courgette noodles for 30 seconds. Drain well, toss with pesto and season well.

Stir, coating the noodles, then add tomatoes and pine nuts.