Ingredients

Adjust Servings:

	1/2 cup Sundried Tomatoes
	1 tbsp Pine Nuts
	1 tbsp Extra Virgin Olive Oil
	to taste Sea Salt
	1 tsp Black Pepper
	4 medium organic zucchini
	1 1/2 cup Organic Corn
	4 cups Organic Spinach
	1 cup Organic Cannellini Beans

Nutritional information

Serving Size

271

Calories

41g

Carbohydrates

14g

Protein

Fat

Sugar

709mg

Sodium

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Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach

Name: Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach
Yield: 4 Servings
Ingredients: Sundried Tomatoes: 1/2 cup; Pine Nuts: 1 tbsp; Extra Virgin Olive Oil: 1 tbsp; Sea Salt: to taste; Black Pepper: 1 tsp; organic zucchini: 4 medium; Organic Corn: 1 1/2 cup; Organic Spinach: 4 cups; Organic Cannellini Beans: 1 cup

Features:

Cuisine:

Italian

Serves 4
Medium

Ingredients

1/2 cup Sundried Tomatoes
1 tbsp Pine Nuts
1 tbsp Extra Virgin Olive Oil
to taste Sea Salt
1 tsp Black Pepper
4 medium organic zucchini
1 1/2 cup Organic Corn
4 cups Organic Spinach
1 cup Organic Cannellini Beans

Directions

Credit: One Green Planet

Ingredients from original may have been adjusted below to fit goals.

Steps

1 Done	Place corn in a medium saucepan, cover with water, and bring to a boil. Boil for 2-3 minutes and then pour out into a colander to drain.
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	lace 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.