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Picture of Simple Vegan Pesto Zoodles
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1121 kcal 56 %
  • Fat 92 g 142 %
  • Saturated 14 g 70 %
  • Carbs 63 g 21 %
  • Fiber 18 g 71 %
  • Protein 30 g 59 %
  • Cholesterol 0 mg 0 %
  • Sodium 1853 mg 77 %
  • Calcium 268 mg 27 %
  • Magnesium 384 mg 92 %
  • Potassium 3629 mg 77 %
  • Iron 9 mg 52 %
  • Zinc 9 mg 79 %
  • Phosphorus 750 mg 107 %
  • Vitamin A 234 µg 26 %
  • Vitamin C 235 mg 261 %
  • Thiamin (B1) 7 mg 597 %
  • Riboflavin (B2) 8 mg 582 %
  • Niacin (B3) 44 mg 274 %
  • Vitamin B6 9 mg 662 %
  • Folate equivalent (total) 317 µg 79 %
  • Vitamin B12 5 µg 216 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 13 mg 83 %
  • Vitamin K 217 µg 181 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Summer Squash Pad Thai

Ingredients

  • 5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
  • ¾ teaspoon salt, divided
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic, crushed and peeled
  • ⅓ cup unsalted cashews
  • 2-3 tablespoons lemon juice
  • 2 teaspoons nutritional yeast
  • ½ teaspoon ground pepper
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 cup grape tomatoes, halved

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