Servings: 4 Yield: about 9 cups Active Time 20 mins Total Time 20 mins
1. Spiralize two large zucchini into a very large bowl (or buy two 12-oz. pkg. pre-cut zoodles). Add one 15-oz. can reduced sodium cannellini beans (rinsed and drained), 1 pint cherry tomatoes, halved, and one 6.5-oz. jar basil pesto. Toss gently to coat. Sprinkle on 1/2 cup torn fresh basil leaves and 1/2 cup chopped roasted, unsalted almonds. Crumble 2 oz. goat cheese over top and sprinkle with 1/8 tsp. ground black pepper. Drizzle with 1 Tbs. olive oil.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 33, chol. (mg): 158, sat. fat (g): 6, carb. (g): 29, Monounsaturated fat (g): 9, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 10, sugar (g): 7, pro. (g): 17, vit. A (IU): 1905, vit. C (mg): 39, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 59, Cobalamin (Vit. B12) (µg): , sodium (mg): 633, Potassium (mg): 753, calcium (mg): 268, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.