Courgette and onion with pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cup, sliced Zucchini 1 medium (2-1/2" dia) Onions, raw 50 gram Naturli organic vegan spread per 100gm 15 gram(s) Le conserve della nonna green pesto 1Tbsp=15 grams
1. Slice courgette into 1/4 inch rounds. Quarter onion and slice. Heat vegan butter in a large sauce pan.
2. Add onion to pan and cook gently until softened. Increase the heat, add the courgette and cook until softened and slightly browned on some surfaces. Toss gently on occasion to cook.evenly.
3. Once cooked, reduce the heat and stir in 1 tablespoon pesto.
Serve as a side dish along with pasta or gnocchi.
Serving Size: Makes 4 x 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NANLTHOMPSON.
2. Add onion to pan and cook gently until softened. Increase the heat, add the courgette and cook until softened and slightly browned on some surfaces. Toss gently on occasion to cook.evenly.
3. Once cooked, reduce the heat and stir in 1 tablespoon pesto.
Serve as a side dish along with pasta or gnocchi.
Serving Size: Makes 4 x 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NANLTHOMPSON.
Nutritional Info Amount Per Serving
- Calories: 134.5
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 6.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.0 g
- Protein: 1.6 g