Zucchini Noodles with Pesto and Little Potatoes
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
8 Servings (Side Dish)
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Calories
1387 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Zucchini Noodles with Pesto and Little Potatoes
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Zucchini noodles with pesto and Little potatoes are the perfect way to use up all of your summertime produce! Healthy, delicious side dish.
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Ingredients
- 1 pound garlic herb potatoes ½ seasoning packet only, Oven Grill Ready by the Little Potato Company
- 3 tablespoons olive oil divided
- 2 zucchini ends trimmed, medium
- ½ teaspoon kosher salt
- 8 ounces green beans trimmed & cut into 1 ½-inch pieces
- 3 garlic minced, cloves
- 3 tablespoons basil pesto homemade or store-bought
- salt to taste
- black pepper to taste
- red chili flakes optional, pinch
- Parmesan Cheese optional, grated
Instructions
- Preheat the oven to 424 degrees F. Alternatively, heat the grill to medium-high.
- Remove the plastic film from the potato packaging and set the seasoning packet aside.
- Add 2 tablespoons of olive oil and half of the seasoning package to the potato tray. Stir to coat the potatoes. Discard the seasoning packet or save it for another use.
- Place the uncovered tray in the oven or on the grill. Cook until the potatoes are tender when pierced with a fork, 30 to 40 minutes.
- While the potatoes are cooking, prepare the zucchini noodles. Cut each zucchini in half crosswise. Run the zucchini through the spiralizer to produce noodles.
- Place the noodles in a colander set over a bowl and sprinkle them with about ½ teaspoon kosher salt, tossing to coat. Let them rest for 20 to 30 minutes to allow some of the moisture to leach out, then squeeze the zucchini noodles in a clean kitchen towel to release additional moisture.
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the green beans and arrange in a single layer on the bottom of the skillet. Cook, stirring once, until the green beans are just tender and browned in some places, about 3 minutes.
- Push the greens beans to one side of the skillet and add the remaining 1 teaspoon olive oil to the empty portion of the skillet. Add the garlic and sauté for 30 seconds.
- Add the zucchini noodles. Cook, tossing with tongs, until the noodles are just tender. Take care not to overcook, otherwise the smaller zucchini noodles will begin to fall part.
- Stir in the potatoes, pesto, salt (taste first before adding), pepper and red chili flakes (if desired). Toss to coat.
- Serve immediately with grated Parmesan cheese, if desired.
Notes
- *Not included in nutritional information.
- Weight Watchers Points: 5 (Freestyle SmartPoints)
Nutrition Information
Show Details
Serving
0.75Cup
Calories
138.7kcal
(7%)
Carbohydrates
15.7g
(5%)
Protein
2.7g
(5%)
Fat
8g
(12%)
Saturated Fat
1.2g
(6%)
Cholesterol
1.3mg
(0%)
Sodium
239.7mg
(10%)
Fiber
3.6g
(14%)
Sugar
3.5g
(7%)
Nutrition Facts
Serving: 8Servings (Side Dish)
Amount Per Serving
Calories 1387 kcal
% Daily Value*
| Serving | 0.75Cup | |
| Calories | 138.7kcal | 7% |
| Carbohydrates | 15.7g | 5% |
| Protein | 2.7g | 5% |
| Fat | 8g | 12% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 1.3mg | 0% |
| Sodium | 239.7mg | 10% |
| Fiber | 3.6g | 14% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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