Ingredients

Adjust Servings:

	1/4 cup Sundried Tomatoes
	1/2 tbsp Pine Nuts
	1/4 tbsp Extra Virgin Olive Oil
	to taste Sea Salt
	1 tsp Black Pepper
	2 cups Zucchini Noodles
	3 cups Organic Spinach
	1/4 cup Organic Cannellini Beans
	6 shrimp wild caught shrimp
	1 tsp Whole Foods Blackening Spice

Nutritional information

Serving Size

331

Calories

31g

Carbohydrates

33g

Protein

Fat

Sugar

1437mg

Sodium

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Sundried Tomato Pesto Zucchini Pasta with Beans, Spinach and Blackened Shrimp

Name: Sundried Tomato Pesto Zucchini Pasta with Beans, Spinach and Blackened Shrimp
Yield: 1 Servings
Ingredients: Sundried Tomatoes: 1/4 cup; Pine Nuts: 1/2 tbsp; Extra Virgin Olive Oil: 1/4 tbsp; Sea Salt: to taste; Black Pepper: 1 tsp; Zucchini Noodles: 2 cups; Organic Spinach: 3 cups; Organic Cannellini Beans: 1/4 cup; wild caught shrimp: 6 shrimp; Whole Foods Blackening Spice: 1 tsp

Features:

Cuisine:

Italian

Serves 1
Medium

Ingredients

1/4 cup Sundried Tomatoes
1/2 tbsp Pine Nuts
1/4 tbsp Extra Virgin Olive Oil
to taste Sea Salt
1 tsp Black Pepper
2 cups Zucchini Noodles
3 cups Organic Spinach
1/4 cup Organic Cannellini Beans
6 shrimp wild caught shrimp
1 tsp Whole Foods Blackening Spice

Directions

Credit: One Green Planet

Steps

1 Done	Season shrimp with blackening spice and saute on medium heat until shrimp are pink.
2 Done	Pesto Sauce Place the sundried tomatoes, pine nuts, olive oil, sea salt, and pepper into a food processor and blend until creamy. Set aside.
3 Done	Place a large skillet over medium-low heat. Once skillet heats, add in zucchini noodles, spinach and sun dried tomato pesto. Mix to combine thoroughly and stir frequently to cook. Stir frequently until noodles heat, soften and the pesto covers all noodles.