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Zughetti with Spinach Coconut Mint Pesto
SARAHINGLIS488569Ingredients
10Minutes
640Calories
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Description
Find this recipe and more on the blog: http://www.embodyfitnessandnutrition.com
My goal with the Embody Fitness and Nutrition Blog is to not only encourage people to eat well, but to provide alternatives for those with dietary limitations and allergies. This pesto combines garlic, ginger, spinach and mint, with coconut providing a texturally workable alternative to nuts.
Ingredients
US|METRIC
2 SERVINGS
- 1 inch fresh ginger (piece of, chopped)
- 1 garlic clove (chopped)
- 2 cups baby spinach (loosely packed, rinsed)
- 1 handful fresh mint leaves (rinsed and de-stemmed)
- 1/4 cup flaked coconut
- 1/3 cup extra-virgin olive oil
- 1/8 cup vegan Parmesan cheese (or grated dairy)
- salt
- 2 zucchini
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Directions
- Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth.
- Add the parmesan, salt and pepper to season and set aside.
- Bring a large pot of water to a boil. If using the zucchini, cook for 2 & 1/2 minutes. If using the spaghetti, cook according to package directions.
- Strain the cooked noodles, plate and top with a large scoop of the pesto.
- Garnish with any remaining mint or spinach leaves and serve immediately.
NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium950mg27% |
| Protein11g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A70% |
| Vitamin C80% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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