Spinach & Goat Cheese Oil-Free Pesto

Pictured above: Zoodles tossed in Spinach & Goat Cheese Oil-Free Pesto served over a bed of lean ground turkey and a few chopped pieces of Applegate Farms turkey pepperoni.  Winning combination!TO make Zucchini Noodles aka: ZOODLES, peel zucchini.  Next, use a vegetable peeler or spiral slicer to make long spaghetti-like strands. Drain the excess liquid in a colander in the sink while you make the pesto.  When water has drained you can either cook the zoodles on the stovetop for 2 minutes (al dente) or in a microwave-safe bowl covered with a paper towel for 2-3 minutes.Ingredients:

2 cups fresh (tightly packed) spinach
1 tsp minced garlic
1/2 cup vegetable broth
1 tsp lemon zest
Juice from 1/2 lemon
1/2 stevia packet (optional)
2 oz goat cheese crumbles

Blend all ingredients above in a food processor; adding in the goat cheese after and pulsing a few more times.

Recipe makes 1 cup. (You really only need 1/4 cup to coat the zoodles)
Nutritional Info -Entire recipe yields:
154 Calories
10g Fat
6g Carbs (7g Fiber)
10g Protein