Soba Zucchini Noodles With Homemade Italian Basil Pesto
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 people
For the noodles
- 2 zucchini spiralized
- 8 oz soba noodles aka buckwheat noodles uncooked
- 2 to 1½ cup cherry tomatoes halved
- 1 cup onion chopped
- 4 cloves garlic minced
- 2-3 cups spinach shredded
- Himalayan pink salt and black pepper to taste
- Roasted sunflower seeds (optional topping)
- Fresh chives chopped (optional topping)
For the basil pesto
- 1.5 cups Italian basil
- ¼ cup sunflower seeds roasted
- ¼ cup nutritional yeast
- ¼ cup olive oil
- 1 clove garlic
- Himalayan pink sea salt
Add all pesto ingredients to a blender and process until a smooth paste. Set aside.
Cook soba noodles according to the instructions on the package. When al dente, drain and set aside.
Heat cooking oil over medium heat. Sauté onion until fragrant. Add garlic and cook for 1-2 minutes more. Then add cherry tomatoes and cook until they start to soften.
Add spiralized zucchini and spinach. Cook until the zucchini noodles are soft and spinach has wilted.
Then add soba noodles. Cook until heated through before stirring in the pesto.
Optional: serve with roasted sunflower seeds and fresh chives on top.
Calories: 626kcal | Carbohydrates: 102.9g | Protein: 25.7g | Fat: 18.4g | Saturated Fat: 2.5g | Sodium: 1039mg | Potassium: 1220mg | Fiber: 6.7g | Sugar: 5.6g | Calcium: 112mg | Iron: 7mg