Prep 10 mins Cook 4 mins Makes Serves 2 Source 28bysamwood.com
Spiralize or finely shred zuchinni and press between paper towel for a few minutes to remove excess moisture.
Heat oil in a saucepan over medium heat. Add zuchinni and toss for a minute. Add cheese, pesto and chickpeas and toss for another minute or two to warm through. Adjust seasonings.
Divide between two plates and top with tomatoes, radishes, spinach, flax seed, lemon juice and season with salt and pepper.
Energy 1529.55 kJ
Calories 365.32 cal
Sat. Fat 8.70g