Zucchini and cabbage pesto pasta

Name: Zucchini and cabbage pesto pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tbsp avocado oil; 1 medium onion; 3 small zucchini; 1 yellow squash; Pinch of oregano dried; 2 cups chickpea pasta; 3 cups shredded purple cabbage; Vegan pesto from pcc market; 1 tbsp ginger garlic paste; 1/2 lemon juice; Salt and pepper

6 steps

Prep:10minCook:20min

Vegan recipe that is super tasty

Updated at: Thu, 17 Aug 2023 09:47:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories737.8 kcal (37%)

Total Fat41.9 g (60%)

Carbs78.4 g (30%)

Sugars22.4 g (25%)

Protein29.8 g (60%)

Sodium1034.5 mg (52%)

Fiber19.7 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 Tbspavocado oil

2 cupschickpea pasta

3 cupspurple cabbage

shredded

Vegan pesto

1 Tbspginger garlic paste

0.5fresh lemon juice

salt

pepper

Instructions

Step 1

Saute the onions for 5 min. Add ginger garlic paste and 15 seconds after add the chopped zucchini with the oregano powder. Saute for 10 to 15 min, medium heat.

Step 2

Cook the pasta in salted water for 10 min

Step 3

Incorporate the pasta and zucchini, add the pesto, salt and pepper to taste and mix well

Step 4

Add the shredded cabage, mix well and let it wilt down for 5 minutes, on reduced heat.

Step 5

Add lemon juice

Step 6

Serve with roasted pumpkin seeds and hemp seeds on top