Bulk Foods Recipe: 2054, Zucchini Noodles with Pesto Greek Yogurt

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Recipe for Zucchini Noodles with Pesto Greek Yogurt   Image used is for illustration purposes only, actual recipe may vary.

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Try this Zucchini Noodles with Pesto Greek Yogurt Recipe

A favorite pasta dish gets a healthy spin!

Prep Time: 7 Minutes
Total Time: 30-35 Minutes
Makes: 4 Servings
Bulk Foods Recipe: Bin #2054

Recipe Ingredients:

    Pesto Ingredients:

  • 2 tbsp pine nuts, toasted
  • ¼ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • 4 cups basil leaves
  • 1 garlic clove
  • ¼ cup grated Parmesan
  • ½ tsp kosher salt
  • Zucchini Noodles Ingredients:

  • 1 cup Whole Milk Plain Chobani© Greek Yogurt
  • 2 large zucchini
  • ¼ cup extra virgin olive oil
  • 2 tsp lemon juice
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ cup toasted pine nuts

Recipe Instructions:

1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
4. Toss noodles with olive oil, lemon juice, salt and pepper.
5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 tablespoon of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.