Ingredients
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3 medium zucchini, spiralized (or 3 cups zucchini noodles)
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1 tbsp extra virgin olive oil
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1 cup frozen peas
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1 tsp salt
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1/2 cup pesto, homemade or store-bought
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1/2 cup Classic Plain (or Lowfat) cottage cheese
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1/4 cup fresh mint, roughly chopped
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1/4 cup pine nuts, toasted
Steps
1
Lay the zucchini noodles on paper towels to absorb any extra moisture.
2
In a medium bowl, combine pesto and cottage cheese.
3
Heat a large non-stick skillet over medium heat, add olive oil and zucchini noodles.
4
Sprinkle with salt and cook for 2-3 minutes, stirring often.
5
Remove from heat and allow to cool slightly.
6
Toss the noodles in the sauce and top with chopped mint and pine nuts.
7
Enjoy immediately!
Comments
Chef Mari Smith