- prep: 20 min
- cook: 20 min
- total: 40 min
Summary
These lemony pesto zoodles with asparagus and salmon are very delicious and light. This is a great recipe for spring and asparagus season. It is easy to make and very nutritious.
Ingredients
- 1 oz baby spinach
- 1 oz arugula
- ¼ cup pine nuts
- ½ cup parmesan
- 1 lemon (lemon zest of 1 lemon and lemon juice of ½ lemon)
- ¼ cup olive oil (extra virgin)
- 1 garlic clove
- salt and pepper
- 4 zucchini
- 1 lb asparagus (weight for unpeeled asparagus)
- 1 lb salmon
- 2 tsp olive oil (extra virgin)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 0 % Daily Value *
- Total Fat: 0 g 0%
- Saturated Fat: 0 g 0%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 0 mg 0%
- Calcium: 0 mg 0%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq