Portabella Mushrooms Over Pesto Covered Zucchini Linguine
By Lisa Shanken
January 21, 2016
Portabella Mushrooms Over Pesto Covered Zucchini Linguine
Ingredients
- 1 tbsp coconut oil
- 2 Portabella Mushroom Caps Sliced thin
- 3 zucchini Spiralized blade C* or peeled into linguine strips
- 2 tbsp Pesto Favorite store brand or see recipe for Dairy Free Kale Pesto
- 1/2 tsp salt
Instructions
- Heat the coconut oil in a large skillet on medium heat. Add in the mushroom slices and cook for approximately 5 minutes until they soften.
- Push the mushrooms caps to one side of the skillet or set aside on a plate and add in the zucchini linguine. Sauté for just 2-3 minutes. Do NOT overcook.
- Add in the pesto sauce and cook, mixing well, for 3-5 minutes until everything is hot. Season with salt and serve the mushrooms over the zucchini immediately.
Notes
Nutrition
Calories: 93kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 313mgPotassium: 386mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 64.4mgCalcium: 40mgIron: 0.7mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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