Zucchini Pasta with Pesto & Sun Dried Tomatoes
Twirl your fork into our summer inspired pasta! We used a spiralizer to transform seasonal zucchini into a spectacular pasta dish! It's incredible how delicious these noodles are. The texture is similar to traditional pasta but with an added layer of exquisite veggie flavor. Simply put, IT'S SO GOOD! If you haven't tried this kitchen magic trick yet, get on it! The serving possibilities for zoodles are just about endless. Serve them raw in a salad, topped with marinara or sautéed with olive oil, garlic and herbs. We whipped up a brazil nut pesto and added sun dried tomatoes for a bright, fresh take! Go ahead and SAY YES to this bowl of pasta covered in pesto because it's BIKINI friendly and completely Tone It Up Nutrition Plan approved!
large zucchini, spiralized
handfull sun dried tomatoes
Tbsp fresh mint
Tbsp Brazil nut pesto
- BRAZIL NUT PESTO
cups fresh basil
cup brazil nuts
cup + 2 Tbs extra virgin olive oil
pinch salt & pepper
STEP 1: Begin with pesto. Add all ingredients except olive oil to a food processor. Pulse until everything is chopped into small pieces, but not pulverized. Continue pulsing as you pour in the olive oil. Set aside.
STEP 2: Using a spiralizer, turn zucchini into noodles!
STEP 3: Heat 1 Tbs of olive oil over medium low heat and add sun dried tomatoes. Next, add noodles. Sauté just long enough to warm, about 3-5 minutes.
STEP 4: Turn heat off and add 2 Tbs of pesto along with fresh mint into the warm pan and toss to coat noodles. Divide into two bowls and enjoy!