Zucchini pasta with sweet corn cilantro pesto

This fresh zoodle pasta with sweet corn -cilantro pesto is light and fresh and
the perfect way to take advantage of the season’s vegetables. It makes a quick
and easy meal for a busy weeknight dinner as it’s ready and on the table in just
20 minutes!

Servings: 2

Author: Active Vegetarian

Prep Time
20 minutes

Total Time
20 minutes

Course:

Main Course Salad

Cuisine:

🧂 Ingredients

1 Large zucchini (or 2 small)

run through a spiral slicer
1 ¼ Cups corn kernels

set aside ¼ cup
1/3 Cup raw sunflower seeds

preferably soaked for 6-8 hours and strained
1 Cup fresh cilantro

chopped
1 Organic lemon

juice and zest
Pinch of cayenne pepper
¼ Teaspoon sea salt
Pepper to taste
2 Tablespoons omega oil or cold pressed

olive oil

Instructions

1 Spiralize zucchini first and set aside. Do not salt, which will cause "the
pasta" to become wet. Slice noodles once if they resulted in long strands.
2 Process all ingredients except oil and ¼ cup of corn in food processor until
well combined and chunky. With machine running, add oil. Stir in remaining cup
of corn. Taste and season with more salt, cayenne and pepper if desired.
3 You can either coat the noodles with the pesto or serve the pesto on top of the
pile of noodles. We prefer it well mixed, so everything gets coated.
4 Serve immediately.

Zucchini pasta with sweet corn cilantro pesto

Course:

Cuisine:

🧂 Ingredients

Instructions

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