Ingredients
Zoodles
with Red Pesto
1 zucchini, medium Grated Parmesan cheese Red pesto ½ cup dried tomatoes in oil 1 Tbsp. almonds 1 Tbsp. parmesan cheese, grated 2 tsp. tomato oil Salt and pepper Directions 1. Using the Fusion Master Spiralizer with the Thick Cut Cone, spiralize zucchini into noodles and place into a medium bowl. 2. Put the zoodles in a ¾ Qt. Stack Cooker Casserole, cover and cook for about 4 minutes at 600 watts (more or less depending on the desired cooking point). 3. Put all the ingredients for Red Pesto in the SuperSonic Chopper Compact and finely chop them. 4. Drain the zoodles and mix them with the pesto. Sprinkle with Parmesan and serve.
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