Zughetti with Spinach Coconut Mint Pesto Recipe | Yummly
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Zughetti with Spinach Coconut Mint Pesto

SARAHINGLIS48856
9Ingredients
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

    1. Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth.
    2. Add the parmesan, salt and pepper to season and set aside.
    3. 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.
    4. Strain the cooked noodles, plate and top with a large scoop of the pesto.
    5. Garnish with any remaining mint or spinach leaves and serve immediately.

    NutritionView More

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    640Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories640Calories from Fat360
    % DAILY VALUE
    Total Fat40g62%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium470mg20%
    Potassium950mg27%
    Protein11g22%
    Calories from Fat360
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber7g28%
    Sugars12g24%
    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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