Zucchini Ribbons

Recipe

Zucchini Ribbons

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Ribbons of zucchini noodles topped with garbanzo beans and pesto

User Rating

2.77 out of 5 stars
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13 ratings

Recipe Data

6
Servings
15min
Prep
30min
Total

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Description

Here's a fresh, low-cal twist on pasta. Saute ribbons of zucchini and yellow summer squash and top with a bold spinach-kale pesto.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 ¼ c.firmly packed fresh spinach
1 c.torn fresh kale, stems removed
½ c.Hy-Vee finely shredded Parmesan cheese
½ c.Hy-Vee slivered almonds, toasted
c.firmly packed fresh basil
3 tbsp.Hy-Vee Select olive oil
1 tbsp.white balsamic vinegar
1clove garlic, minced
½ tsp.kosher salt
tsp.Hy-Vee black pepper
2small zucchini squash
2small yellow summer squash
1 tbsp.Hy-Vee canola oil
1(15 oz) can Hy-Vee garbanzo beans, rinsed and drained

Directions

  1. For pesto, in a food processor combine spinach, kale, Parmesan cheese, almonds, basil, olive oil, balsamic vinegar, garlic, salt and pepper. Cover and process until smooth.
  2. Using a vegetable peeler, slice zucchini and summer squash into ribbons. In a large skillet cook ribbons in hot canola oil until tender. Stir in garbanzo beans; heat mixture through. Serve topped with pesto.

Nutrition facts

Servings

250 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 10mg
  • Sodium: 510mg
  • Total Carbohydrates: 16g
  • Protein: 10g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 40%
0%
Iron 10%
0%
Calcium 20%

Recipe Source:

Hy-Vee Seasons Health 2015.