This dish gives you all the comfort of pesto pasta but swaps traditional noodles for zucchini spirals (aka zoodles). To make it even better, we’ll sneak in a scoop of protein powder to boost your gains while keeping it light and summery.
Ingredients (2 servings)
- 2 medium zucchinis, spiralized
- 1 tbsp olive oil
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan (or nutritional yeast for dairy-free)
- ¼ cup pine nuts (or walnuts for a twist)
- 2 cloves garlic
- Juice of ½ lemon
- 2 tbsp water (adjust for consistency)
- 1 scoop Unflavored Whey Protein Isolate
- Salt & pepper to taste
- Optional: cherry tomatoes or grilled chicken for extra protein
Preparation
- Make the pesto:
- In a food processor, combine basil, Parmesan (or nutritional yeast), pine nuts, garlic, lemon juice, olive oil, and protein powder.
- Blend until smooth, adding water gradually until creamy. Season with salt and pepper.
- Cook the zoodles:
- Heat a non-stick skillet over medium heat. Add the spiralized zucchini and sauté for 2–3 minutes until slightly tender (don’t overcook or they’ll get soggy).
- Combine:
- Remove from heat and toss the zoodles with your protein-packed pesto.
- Serve:
- Plate your zoodles and top with cherry tomatoes, grilled chicken, or an extra sprinkle of Parmesan.
And voilà—your Protein Pesto Zoodles are ready in under 20 minutes! Light, flavorful, and protein-rich, this dish is perfect for lunch or dinner when you want something satisfying without the guilt.
