Shrimp & Roasted Vegetable Zoodles with Pesto

Here's what you'll need:

For the Pesto:

• 2-3 cups of packed fresh basil
• 1 cup of arugula 
• 1 cup of pine nuts (or substitute pistachios or walnuts)
• 3/4 cup extra virgin olive oil
• 2-3 garlic cloves, minced
• 2-4 tablespoons of parmesan cheese
• Salt to taste

For the Vegetables & Zoodles:

• 2 sweet potatoes, peeled and cubed (or substitute with butternut squash)
• 1/2 small white onion, diced
• 1 can of garbanzo beans, drained and rinsed
• 1/2-1 cup of diced roasted red pepper (fresh or jarred)
• 2 zucchinis (or store bought zoodles)
• 3/4-1 pound of raw shrimp, peeled and deveined

Instructions:

1. (Skip the next two steps if you purchased store bought zoodles.) Using a vegetable spiralizer, cut the zucchini into long thick spaghetti like strips. Take your kitchen scissors and cut the long strands into pieces that are about 7-8 inches long, making them easier to eat.
2. Dry your zoodles by placing them spread out on a layer of paper towels.  Lightly salt the noodles and cover with another layer of paper towels. Lightly pat down sandwiching the noodles; then set aside for 30 minutes allowing them to dry out access water. Set aside.
3. Preheat the oven to 450 degrees.
4. Combine sweet potatoes, onion and garbanzo beans in a medium sized mixing bowl and drizzle with a tablespoon of olive oil, and  season with salt and pepper.
5. Spread out on a foil lined baking sheet and bake for 35 minutes.
6. While the veggie mixture bakes, make your pesto by putting all ingredients into a blender or food processor.
7. When the veggies have about 10 minutes left, heat large pan over medium heat. Once warm, add the chicken and cook for 5-10 minutes until cooked through. 
8. Turn heat down to low and add the zoodles and roasted red pepper. Cook until warm and drain any excess water. 
9. Once veggies are done, remove them from oven and add to pan with chicken and zoodles.
10. Toss until all flavors are combined and take off the heat.
11. Add on the desired amount of pesto sauce, and enjoy! (Keep in mind, a little bit goes a long way, so start light and add from there.)

My favorite thing about this recipe is it's versatility. You can add or substitute different veggies and protein, and the end result is always delicious. Lastly, if you have leftover pesto, it is delicious on your eggs in the morning, on a sandwich or can also be used as a marinade.