Brussels sprout pesto with shirataki noodles

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.2
  • Total Fat: 11.1 g
  • Cholesterol: 9.9 mg
  • Sodium: 253.1 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 7.0 g

View full nutritional breakdown of Brussels sprout pesto with shirataki noodles calories by ingredient
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Introduction

This is a really delicious and satisfying pesto recipe with an extra serving of veggies! This is a really delicious and satisfying pesto recipe with an extra serving of veggies!
Number of Servings: 8

Ingredients

    Brussels sprouts, fresh, 2 cup
    Garlic, 3 clove
    Olive Oil, 0.25 cup
    Lemon Juice, 1 lemon yields
    Tomato, cherry, 12 tomatoes, sliced
    Parmesan Cheese, grated, 1 cup
    House Foods Tofu Shirataki Spaghetti Shaped Noodle, 8 serving
    Basil, 5 leaves
    Salt and pepper to taste


Tips

I had to add a bit of water to the food processor to get the pesto to combine.


Directions

Soak Shirataki noodles in cold water.

Slice Brussels sprouts in half and submerge in salted, boiling water for 3 minutes. Drain and allow to cool slightly.

Combine sprouts, lemon juice, garlic, olive oil, almonds, basil, salt and pepper in food processor and puree.

Boil Shirataki noodles for 3-5 minutes, drain. Put back into the pot and add pesto (1 bag of shirataki noodles corresponds to roughly 1/4 of the pesto). Add halved cherry tomatoes, heat on low until warmed through. Place in bowl and sprinkle parmesan on top. Enjoy!

Serving Size: Makes 8 medium-sized portions

Number of Servings: 8

Recipe submitted by SparkPeople user BELLATRIX13.

TAGS:  Vegetarian Meals |

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