Zucchini Pasta with Spinach Pesto
Zucchini noodles (or zoodles) pair perfect with spinach pesto in summery dish! It's the perfect meal for those days when it’s just too hot to cook, and it's a great way to use up all that zucchini from your garden.
Ingredients
For the Pasta:
- 2 medium to large zucchinis ends trimmed
- ¼ cup sun-dried tomatoes thinly sliced
- ½ cup kalamata olives sliced
- 1 cup Spinach Pesto or store-bought nondairy pesto
Instructions
- Cut the ends off your zucchini. Make noodles using a spiralizer or vegetable peeler.
- To reduce the amount of water in your noodles, you can place your noodles in a colander above a bowl and toss them with salt. Allow the noodles to sit for about half an hour. Squeeze any excess water out with your hands and pat the noodles dry with a towel.
- If you don't want to eat your noodles raw, you can cook them in a dry pan over medium-high heat and cook them for 4 or 5 minutes.
- Toss the pesto and pasta together. Top with the sun-dried tomatoes and olives. Enjoy!