Low-Carb Pasta Primavera with Pesto Recipe | Life by Daily Burn

Ingredients

• 16 ounces (2 packages) shirataki tofu fettuccine noodles
• Olive oil cooking spray
• Salt and pepper
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano, chopped
• 2 cups broccoli florets
• 1 yellow squash, cut into thin strips
• 1 zucchini, cut into thin strips
• 1 bell pepper, chopped
• 1 red onion, chopped into large chunks
• 1 medium carrot, sliced or diced
• 1/2 cup raw shelled sunflower seeds, soaked in water overnight
• 1 small garlic clove
• 2 cups (packed) arugula leaves
• 1 cup (packed) fresh basil leaves
• 1/4 cup extra virgin olive oil
• 2 teaspoons honey
• Zest of one lemon
• Juice of half a lemon