Zucchini Pasta with Kale Cashew Pesto

White Flowers

In honor of national zucchini day I did what I do at least once (occasionally twice!) and happily headed to my fridge and grabbed my go to pasta substitute....zucchini!! Pasta noodles are used in countless dishes as a base and a quick carbohydrate to fill us up but end up spiking our blood sugar, inflaming our gut and expanding our waistlines. 

In search of a gluten free alternative I stumbled across this idea and fell in love (along with my spiralizer!!). Try it out in this dish or any other that calls for pasta noodles and you will be surprised at how good of an alternative it is. If you're looking for a quick and easy healthy meal this is your go to dish!

Ingredients

  • 3 Medium zucchini, spiralized

  • 1 Large carrot, spiralized

  • 1 lb. Grass fed beef

  • 3 Garlic cloves, finely chopped

  • 1 Pint of cherry tomatoes, sliced

  • 8 oz. Trader Joe's Vegan Kale, Cashew, & Basil Pesto

  • Kalamata Olives (optional)

  • Olive oil

  • Salt to taste

Instructions

  1. Cook the grass fed beef in large skillet on medium low for 10 minutes or until done.

  2. Once the beef is almost done add the finely chopped garlic and cook for 1-2 more minutes.

  3. While the beef is cooking spiralize the zucchini along with the carrot and place both in a large casserole dish.

  4. Mix the whole container of pesto (8 0z) into the spiralized vegetables and mix.

  5. Add salt and olive oil to taste.

  6. Top with the grass fed beef, sliced tomatoes and olives.

Zucchini Pasta with Kale Cashew Pesto

Tea Pot