|Saturated fat||3.6 g|
This vibrant vegetarian dish can be on the table in less than 15 minutes, which makes it perfect for a speedy weeknight supper
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- To prepare the pesto: Combine basil, pine nuts, Parmesan, and garlic in food processor and process until finely chopped. With food processor running, pour in 1/3 cup olive oil in steady stream until mixture is smooth. Set aside.
- In large nonstick skillet over medium-high heat, combine remaining 1 tsp olive oil and zucchini noodles. Cook, tossing with tongs, until zucchini is warmed through, about 2 minutes. Add pesto sauce and toss to coat. Season to taste with salt and pepper, and garnish with red pepper flakes, if desired. Serve immediately.
- Handy Hint: To save time (or if you don't have a veggie spiralizer), look for already-noddled zucchini and squash packaged in the produce section of your grocery store.