April 20th, 2024
Recipes
Creamy Pesto Spinach and Vegetables
Valentina P
- Difficulty
•
- Time 20"
This dish is creamy pesto heaven. Sautéed spinach, zucchini, onion, and bell peppers tossed with melted mozzarella and pesto. So good, so good for you.
How To MakeDiet Type: Low-carb
Shopping List
- 1 pound fresh spinach
- 7 tablespoons pesto (we use homemade)
- 2 zucchini, chopped
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cup shredded mozzarella (dairy or non-dairy)
- 2 tablespoons olive oil
- 1 tablespoon tapioca starch (or 2 teaspoons cornstarch)
- 1 tablespoon cold water
- 1 teaspoon lemon juice,
- salt and black pepper, to taste
Instructions
- Step 1: Stir together the starch with the cold water to make a thin slurry. Set aside.
- Step 2: Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the peppers and zucchini. Cook until soft, about 5 more minutes.
- Step 3: Add the spinach in batches until it all fits and cook until all the spinach has wilted. Season with salt and pepper. Pour in the starch slurry, stirring as you do so. The vegetable mix will thicken as you stir.
- Step 4: Stir in the pesto, mozzarella, and lemon juice. Stir until the cheese has all melted.
- Serve: Enjoy warm. This is great alongside crusty bread, baked fish, and/or chicken sausage.
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What you should eat next
Creamy Pesto Spinach and Vegetables
PT20M 1 pound fresh spinach 7 tablespoons pesto (we use homemade) 2 zucchini, chopped 1 red onion, thinly sliced 1 bell pepper, diced 1/2 cup shredded mozzarella (dairy or non-dairy) 2 tablespoons olive oil 1 tablespoon tapioca starch (or 2 teaspoons cornstarch) 1 tablespoon cold water 1 teaspoon lemon juice, salt and black pepper, to taste Gluten Free Vegan Low-Carb 4 Servings
Ingredients:
