Vegetables in a Creamy Pesto Sauce Recipe

Vegetables in a Creamy Pesto Sauce Recipe
Vegetables in a Creamy Pesto Sauce Recipe
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  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Ingredients

    • 4 large zucchini, sliced or spiralized into zoodles
    • 2 carrots, sliced
    • 6-8 mushrooms, sliced
    • 2 yellow squash, sliced and halved if large
    • 2 cups fresh spinach, packed
    • 1 batch of Homemade Basil Pesto
    • 1/2 – 1 cup full-fat coconut milk
    • 1 tbsp cooking fat
    • Juice of 1 lemon
    • Sea salt and freshly ground black pepper to taste

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 307 % Daily Value *
    • Total Fat: 23 g 34.64%
    • Saturated Fat: 17 g 86.31%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 0.91%
    • Sodium: 84 mg 3.49%
    • Calcium: 112 mg 11.23%
    • Potassium: 1338 mg 38.23%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 28.5%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 6 g 22.07%
    • Sugar: 14 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 166.5%
    • Vitamin C 203.85%
    • Vitamin D 1.53%
    • * 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 - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total4 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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