Pesto Zoodles

Autophagy activators: PO, SU, SA, SP

Makes 2 servings • Prep time: 15 minutes • Cook time: 20 minutes

Zucchini makes a perfect substitute for pasta when you want more nutrients and fewer processed carbohydrates. Adding Greens Pesto gives it a boost in flavor and polyphenols! Serve with a large mixed greens salad or a bowl of Lemon Asparagus Soup.

• 2 tablespoons tea seed oil
• 2 garlic cloves, minced
• 1 cup chopped kale
• 1 medium zucchini, spiralized or sliced with a vegetable peeler into long strands (aka zoodles)
• ¼ cup Greens Pesto

1. In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring frequently, until fragrant.

2. Add the kale and cook, stirring, until it begins to wilt.

3. Add the zoodles and cook until tender, about 5 minutes.

4. Reduce the heat to low. Add the pesto and cook, stirring, until the zoodles are evenly coated.

5. Divide the zoodles between two bowls and enjoy immediately.

Nutritional analysis per serving (½ recipe): fat 28g, protein 2g, carbohydrate 7g, net carbs 6g