Vegetable Pasta with Pesto
I started out making this recipe with pasta and vegetables then I decided to skip the pasta all together.
By replacing the pasta with vegetables, the servings of fiber are increased in this dish. High fiber meals are beneficial to heart health and digestive support. Mushrooms support the immune system by reducing inflammation. Crimini mushrooms, in particular, are a valuable source of vitamin B12. This is great news for vegans. Makes 4 servings.
Juice of one lemon
2 cups of tightly packed, fresh Basil leaves
1 cup of almonds
1 small garlic clove
2 tablespoons of extra virgin olive oil
1/2 teaspoon of sea salt
2 yellow squash
1 cup of mushrooms, diced
1 orange bell pepper, diced
1. In a blender, add lemon juice, basil, garlic, almonds, extra virgin olive oil and sea salt; blend until it becomes a thick paste. Reserve 1 teaspoon of extra virgin olive oil for sautéing.
2. Cut the yellow squash into long strips or use a spiralizer.
3. In a saucepan, add olive oil, mushrooms and orange bell peppers; sauté until tender.
4. Add pesto and toss them together.
Nutrients per serving: Calories: 230, Total Fat: 19 g, Sat. Fat: 2 g, Carbs: 12 g, Fiber: 5 g, Sugars: 4 g, Protein: 7 g, Sodium: 127 mg, Cholesterol: 0 mg