Creamy Pesto Spinach and Vegetables - Bravabod

This dish is creamy pesto heaven. Spinach, zucchini, onion, and bell peppers are cooked until tender and then enrobed in a blend of melted mozzarella and fragrant pesto. Serve this as a warm side dish that will make even self-proclaimed vegetable haters think twice.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
  • 1 pound fresh spinach
  • 7 tablespoons pesto
  • 2 zucchini, chopped
  • 1 red onion, thinly sliced
  • 1 bell pepper, diced (I used 1/2 yellow and 1/2 red)
  • 1/2 cup shredded mozzarella
  • 2 tablespoons olive oil
  • 1 tablespoon tapioca starch (Note 1)
  • 1 tablespoon cold water
  • 1 teaspoon lemon juice
  • salt and black pepper, to taste

Instructions
  1. Step 1: Whisk together the tapioca starch with the cold water until no clumps remain and a slurry has formed. Set aside.
  2. Step 2: Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the onion and sauté until soft, about 5 to 6 minutes. Then add the peppers and zucchini. Cook and stir until soft, about 5 more minutes.
  3. Step 3: Add the spinach and salt to the pan. Add the spinach in batches until it all fits. Cook until all the spinach has wilted, about 2 to 3 minutes. Then pour in the starch-slurry, stirring constantly as you do so. The vegetable mix will thicken as you stir.
  4. Step 4: Add the remaining pesto, mozzarella, and lemon juice. Stir well to combine and allow the pesto and cheese to incorporate. Add black pepper, to taste.
  5. Serve: Enjoy warm. This is great alongside crusty bread, cauliflower rice, and/or baked fish.

Recipe Notes

Note 1: Tapioca starch may also be substituted with arrowroot starch if needed. Corn starch may be used, but it tends to have a naturally stronger thickening capacity - so start by using only 2 teaspoons.

Nutrition

This dish is creamy pesto heaven. Spinach, zucchini, onion, and bell peppers are cooked until tender and then enrobed in a blend of melted vegan mozzarella and fragrant pesto. Serve this as a warm side dish that will make even self-proclaimed vegetable haters think twice.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
  • 1 pound fresh spinach
  • 7 tablespoons dairy-free pesto
  • 2 zucchini, chopped
  • 1 red onion, thinly sliced
  • 1 bell pepper, diced (I used 1/2 yellow and 1/2 red)
  • 1/2 cup shredded vegan mozzarella
  • 2 tablespoons olive oil
  • 1 tablespoon tapioca starch
  • 1 tablespoon cold water
  • 1 teaspoon lemon juice
  • salt and black pepper, to taste

Instructions
  1. Step 1: Whisk together the tapioca starch with the cold water until no clumps remain and a slurry has formed. Set aside.
  2. Step 2: Heat the oil in a large frying pan over medium-high heat. Once hot, add the onion and sauté until soft, about 5 to 6 minutes. Then add the peppers and zucchini. Cook and stir until soft, about 5 more minutes.
  3. Step 3: Add the spinach and salt to the pan. Add the spinach in batches until it all fits. Cook until all the spinach has wilted, about 2 to 3 minutes. Then pour in the starch-slurry, stirring constantly as you do so. The vegetable mix will thicken as you stir.
  4. Step 4: Add the remaining pesto, mozzarella, and lemon juice. Stir well to combine and allow the pesto and cheese to incorporate. Add black pepper, to taste.
  5. Serve: Enjoy warm. Enjoy warm. This is great alongside crusty bread and white beans.

Recipe Notes

Note 1: Tapioca starch may also be substituted with arrowroot starch if needed. Corn starch may be used, but it tends to have a naturally stronger thickening capacity - so start by using only 2 teaspoons.

Nutrition

This dish is creamy pesto heaven. Spinach, zucchini, onion, and bell peppers are cooked until tender and then enrobed in a blend of melted nut-based mozzarella and fragrant pesto. Serve this as a warm side dish that will make even self-proclaimed vegetable haters think twice.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
  • 1 pound fresh spinach
  • 7 tablespoons dairy-free pesto
  • 2 zucchini, chopped
  • 1 red onion, thinly sliced
  • 1 bell pepper, diced (I used 1/2 yellow and 1/2 red)
  • 1/2 cup shredded nut-based mozzarella
  • 2 tablespoons olive oil
  • 1 tablespoon tapioca starch
  • 1 tablespoon cold water
  • 1 teaspoon lemon juice
  • salt and black pepper, to taste

Instructions
  1. Step 1: Whisk together the tapioca starch with the cold water until no clumps remain and a slurry has formed. Set aside.
  2. Step 2: Heat the oil in a large frying pan over medium-high heat. Once hot, add the onion and sauté until soft, about 5 to 6 minutes. Then add the peppers and zucchini. Cook and stir until soft, about 5 more minutes.
  3. Step 3: Add the spinach and salt to the pan. Add the spinach in batches until it all fits. Cook until all the spinach has wilted, about 2 to 3 minutes. Then pour in the starch-slurry, stirring constantly as you do so. The vegetable mix will thicken as you stir.
  4. Step 4: Add the remaining pesto, mozzarella, and lemon juice. Stir well to combine and allow the pesto and cheese to incorporate. Add black pepper, to taste.
  5. Serve: Enjoy warm. This is great alongside crusty bread, cauliflower rice, and/or baked fish.

Recipe Notes

Note 1: Tapioca starch may also be substituted with arrowroot starch if needed.

Nutrition

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Creamy Pesto Spinach and Vegetables

PT20M 1 pound fresh spinach 7 tablespoons pesto 2 zucchini, chopped 1 red onion, thinly sliced 1 bell pepper, diced (I used 1/2 yellow and 1/2 red) 1/2 cup shredded mozzarella 2 tablespoons olive oil 1 tablespoon tapioca starch (Note 1) 1 tablespoon cold water 1 teaspoon lemon juice salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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