Ingredients

The following ingredients have 4 Servings
  • 4 large zucchini (narrow and long)
  • 1 teaspoon sea salt
  • 1/2 cup homemade pesto (or store bought)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup grape tomatoes (halved)
  • more red pepper flakes
  • fresh chives, parsley or basil
  • vegan parmesan cheese

Instruction

  • Spiralize your zucchini and place them in a large colander in your kitchen sink or a large bowl. Sprinkle with the salt to force excess moisture to release. Set aside for at least 20 minutes. You will notice the zucchini will reduce which will prevent watery noodles later.
  • Heat the pesto over medium high heat, in a large skillet, and then add the spiralized zucchini and red pepper flakes, if using. Sauté the noodles for 2-4 minutes until heated through, but do not overcook.
  • Turn off the heat and add the tomatoes, mix, and serve with extra red pepper flakes, fresh herbs, or parmesan cheese, if desired.