PESTO PARMESAN ZOODLES

A great low carb alternative to help that pasta craving! By utilizing zucchini as noodles, this recipe is not only healthy, but also quick to make and delicious!

3 medium zucchini (one end trimmed off)

Salt for water bath

6½-8½ oz container of pre-made pesto (would recommend refrigerated fresh options)

1 pint cherry tomatoes, halved

½ cup fresh chopped basil

Optional Garnish: parmesan cheese, basil leaves, toasted pine nuts, drizzle of olive oil

Instructions

1. Trim zucchini ends. Spiralize zucchini.

2. Put all your zoodles in a large bowl and cover with cold water and a few tablespoons of salt.

3. Let rest for 15 minutes. Drain and press out liquid. Then pat the zoodles dry.

4. Toss with pre-made pesto, cherry tomatoes, and chopped basil.

5. Place in bowl, and top with your optional garnishes.

6. Eat immediately, and enjoy!

Tip

• If you’d like to enjoy this hot, sauté zoodles in a skillet for 2-3 minutes before adding other ingredients.