| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
Ingredients
Bowl
- 2 Medium zucchini
- 3 Cups broccoli florets chopped
- 1 1/2 Cups sugar snap peas
- 1/2 Pounds shrimp cooked and shelled
- 1/2 Cup white beans
Optional Toppings
- 2 Tbsp shaved parmesan cheese optional
- 2 Tbsp hemp hearts optional
Ingredients
Bowl
Optional Toppings
|
Instructions
- Using a spiralizer, prepare zucchini noodles and set aside. If you do not have a spiralizer, cut into thin ribbons and discard seeds.
- Place broccoli and snap peas in a pot with 1-2 inches of water on bottom. Steam for 6-8 minutes until easily pierced with a fork (you don't want them overly cooked). Place zucchini noodles on top and steam for 2 more minutes, until broccoli and snap peas are tender and zucchini noodles are only slightly cooked. Drain any excess water from pot.
- While vegetables are steaming, place basil, nuts, olive oil, garlic, and salt in a blender and blend until smooth.
- Divide vegetable mixture equally into two bowls, add more salt to taste, and top with pesto sauce, or feel free to toss the mixture fully into the sauce - your choice!
- Optional toppings can be added at the end, such as hemp hearts for a boost of protein or some parm cheese for a salty kick.
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