Kale Pesto Zoodles
Enjoy a bowl of zoodles--zucchini noodles--smothered in a creamy, flavorful kale pesto. Topped with mushrooms and shrimp, these Kale Pesto Zoodles are a healthy weeknight dinner!
Servings: 2
Ingredients
- 2 zucchini
- 1/2 cup mushrooms
- 1/2 lb. shrimp tails removed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp oregano
for the pesto:
- 1 cup fresh basil
- 2 tbsp olive oil
- 2 tbsp water
- 3 tbsp pine nuts
- 1 garlic clove
- 1/2 cup kale stems removed
Instructions
- Spiralize the zucchini then set it aside.
- In a large skillet, add olive oil, mushrooms, shrimp, garlic, and oregano and cook until mushrooms are soft and shrimp is cooked, about 5 minutes.
- While the shrimp is cooking, make the pesto: combine all pesto ingredients in a blender or food processor and pulse until everything is combined. If you have trouble getting the pesto to mix, add 1-2 tbsp more water.
- Remove the shrimp mushroom mix with a slotted spoon, then add the zoodles to the skillet and use kitchen tongs to stir so that the zoodles are warm, about 1-2 minutes. Add the shrimp and mushrooms back into the skillet and mix everything together. Transfer the warm pasta to a bowl then add the pasta and toss to combine.
- Enjoy!
Nutrition
Calories: 432kcal | Carbohydrates: 11g | Protein: 29g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 157mg | Potassium: 1049mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 43mg | Calcium: 150mg | Iron: 3mg
