Keep healthy and curl up with this warm pesto turnip “pasta” from Inspiralized. Brussels sprouts add a hearty amount of vitamin C, which is an important antioxidant that aids in iron absorption and collagen production. If you don’t have turnips on hand, simply sub in zucchini, rutabaga, butternut squash or beets.
Pesto “Zoodles” with Brussels Sprouts
- 3 cups basil leaves
- 2 tablespoons pine nuts
- ¼ cup plus 1 tablespoon olive oil, divided
- 1 large clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups trimmed Brussels sprouts
- 3 medium turnips, peeled and spiralized into linguine
- Salt and pepper to taste
Combine the basil, pine nuts, ¼ cup of the olive oil, garlic, salt and pepper in a food processor, and pulse until smooth.
Halve, and then thinly slice the Brussels sprouts into shreds.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. When the oil is shimmering, add the turnip noodles and Brussels sprouts. Season with salt and pepper. Cover and cook for 3–5 minutes, or until the turnip noodles are al dente, uncovering and tossing occasionally. Transfer to a large bowl. Pour the pesto on top, and toss to combine thoroughly. Serve warm.
Serves: 3 | Serving Size: 2 cups
Per serving: Calories: 306; Total Fat: 27g; Saturated Fat: 3g; Monounsaturated Fat: 18g; Cholesterol: 0mg; Sodium: 491mg; Carbohydrate: 15g; Dietary Fiber: 5g; Sugar: 7g; Protein: 5g
Nutrition Bonus: Potassium: 397mg; Iron: 17%; Vitamin A: 49%; Vitamin C: 135%; Calcium: 7%
Ali Maffucci is the founder of Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with a spiralizer. She is the author of the New York Times bestselling cookbook Inspiralized. Hew new cookbook, Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing, will be published by Clarkson Potter this August.