Soba Zucchini Noodles With Homemade Italian Basil Pesto
Servings: 4 people
Calories: 626kcal
Ingredients
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
Instructions
- 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.
