No-cook zucchini noodles with pesto

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 Heirloom tomato, large ripe
- 4 Zucchini, medium

Condiments
- 1/2 cup Pesto

Baking & Spices
- 1 Morton kosher salt
- 1 Pepper, freshly ground
- 1/2 tsp Salt

Oils & Vinegars
- 1 tbsp Olive oil, Extra Virgin

Dairy
- 1 Parmesan, freshly ground

Time
Prepare: 15M
Total: 15M

Found on healthyseasonalrecipes.com

Description

Zucchini is cut into long curly noodles, or zoodles as they are sometimes called and then softened for a few minutes before tossing with home-made pesto and olive oil. Top the low-carb noodles with fresh tomatoes.

Directions

Cut zucchini into long strands with a spiralizer.
Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.
Rinse and drain well, gently squeezing out the excess moisture.
Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
Add pesto and toss to coat evenly.
Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and Morton sea salt.

Nutrition

Serving Size: 4 side dish servings or 2 entrees

Serves: 5 cups
Prepare: PT15M
TotalTime: PT15M

healthyseasonalrecipes.com

313 5 2017-07-31 16:07:10

Title:	no-cook zucchini noodles with pesto - Healthy Seasonal Recipes
Descrition:	These no-cook zucchini noodles with pesto are such a breeze to whip up on a hot summer night. They are low-carb, vegetarian and primal friendly!

No-cook zucchini noodles with pesto