Zucchini Spaghetti with Pesto and Chickpeas

Lunch

SERVES  2

PREP  10mins

COOK  4mins

Vegetarian, Gluten Free, Egg Free

 

Ingredients

2 medium zucchini

2 tsp olive oil

3/4 cup finely grated parmesan cheese

2 tbs basil pesto

400g tin chickpeas, rinsed

125g cherry tomatoes, cut in quarters

2 radishes, thinly sliced

60g baby spinach leaves

1 tbs flax seeds, roughly ground

1 lemon, juiced

 

Method

1 Spiralize or finely shred zuchini and press between paper towel for a few minutes to remove excess moisture.

2 Heat oil in a saucepan over medium heat. Add zuchinni and toss for a minute. Add cheese, pesto and chickpeas and toss for another minute or two to warm through. Adjust seasonings.

3 Divide between two plates, and top with tomatoes, radishes, spinach, flax seed, lemon juice, and season with salt and pepper.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre   

Sugar  

Fat      

Sat. Fat

2444.7kj

583.9cal

30.8g

20.1g

12.1g

4.6g

38.9g

12.9g

Featured Articles

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

Email
dale@dalenelson.com

Phone
0437 700 168

© Copyright 2018 Dale Nelson. All rights reserved.
Privacy Policy

  

Website design by Crux Creative
Website build by Trapdoor Media