4 zoodled zucchinis or yellow squash
olive oil for sauteing
a few tablespoons of Spinach Walnut Pesto
grated Pecorino Romano (optional)
freshly chopped basil
Lay zoodles out on a towel and sprinkle with salt to get out some of the water. Let sit for about 30 minutes. With zoodles in towel or nut milk bag, squeeze out excess water.
Heat up a little olive oil in a saute pan. Saute zoodles over med to med-high until they reach desired tenderness, maybe 5 minutes.
Spoon in a few tablespoons of pesto, stir, top with Pecorino Romano and/or fresh basil.