Pesto Zoodles with Buttery Dipping Bread

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This is a great dish if you are looking for a simple meal with minimal cooking.

Some quick notes about the ingredients:

  • Pesto Sauce – for the ultimate convenience, I’m using pre-made pesto sauce. If you’ve never tried pesto sauce before, it is delicious! It is made out of ground pine nuts, basil, and cheese all blended together with olive oil. Because of the cheese and salt added to the sauces, they tend to be pretty high in sodium, but we are pairing it with some lower sodium buttered bread and a bit of extra olive oil to offset the sodium.
  • Olive Oil – anytime you are using a pre-made, jarred pasta sauce, I recommend adding some extra oil to it. Most of these jarred sauces are very high in sodium, so adding some oil can help offset some of that sodium and also sneak in some healthy fats.
  • Zucchini – I absolutely love playing around with zucchini noodles. They’re so easy to make and require practically zero cooking time (unlike regular pasta noodles). Not to mention they add great color to a dish and sneak in a large serving of veggies.
  • Tomatoes – I’ll admit that the primary reason I added tomatoes was for the visual appeal. Did you know that 3 cherry tomatoes have only 120mg of potassium?
  • Bread – the water from the zucchini will start to leech out in your bowl and mix with the pesto sauce to form a nice flavorful broth in your bowl. Using your bread so sop up that sauce is SO yummy. Just be sure you pick a lower sodium bread and one with no phosphorus additives.
  • Unsalted Butter – you probably didn’t even notice the butter in that picture, because I have it hiding in my butter keeper! The white ceramic jar you see on the left if a special container that I store butter in on my counter. It keeps it room temperature without spoiling, so I can easily spread butter on things whenever I need to. This is particularly helpful if you need to get in the habit of adding more fats to your foods.

In order to make this dish, you will need a spiralizer tool. I use this one to get the job done.

Pesto Zoodles with Butter Dipping Bread

Recipe by Lauren Gleason, Registered Dietitian and Certified Specialist in Renal Nutrition

Nutrition:

Calories: 635
Protein: 12g
Carbohydrates: 31g
Fiber: 7g
Sugar: 9g
Fat: 54g
Sodium: 571mg
Potassium: 836mg
Phos: 285mg
Calcium: 174mg
Course: MainDifficulty: Easy

Nutrition:

Calories: 635
Protein: 12g
Carbohydrates: 31g
Fiber: 7g
Sugar: 9g
Fat: 54g
Sodium: 571mg
Potassium: 836mg
Phos: 285mg
Calcium: 174mg
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Ingredients

Directions

  • Spiralize your zucchini.
  • Add zucchini noodles, pesto, and olive oil to a saucepan on medium heat. Gently toss ingredients until zucchini is evenly coated with pesto and warmed up, or approximately 1-2 minutes.
  • Transfer to a plate or bowl and garnish with chopped cherry tomatoes.
  • Toast bread, then add 1/2 of a tablespoon of butter to each slide.
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