Pesto Zoodles

Pesto Zoodles

  • Servings: 2
  • Time: 15 minutes prep and cook, 30 minutes inactive
  • Print

Ingredients

4 zoodled zucchinis or yellow squash

salt

olive oil for sauteing

a few tablespoons of Spinach Walnut Pesto

grated Pecorino Romano (optional)

freshly chopped basil

Directions

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s