This creamy, colorful dish is quick to make and full of skin-beautifying antioxidants like vitamin C from zucchini and tomatoes, polyphenols from cabbage, carotenoids from basil and vitamin E from avocado oil. The high level of fiber in the pistachios also promotes a healthy complexion.
Cut ends off zucchinis and slice zucchini into linguini style strips with a peeler.
In a blender or food processor add basil, pistachios and ΒΌ teaspoon sea salt then mix. Start adding avocado oil and blend until smooth. Add sea salt to taste.
Mix pesto with zucchini pasta and top over thin strips of purple cabbage
Finally top with tomatoes, minced chives and season with sea salt and pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 475 | ||
Calories from Fat: 312 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 348.9mg | 12 % | |
Potassium 1182.2mg | 31 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 22.7g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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