Pesto Zoodles
Ingredients
2 large zucchini, spiralized into noodles and trimmed
2 tbsp + 1 tsp extra virgin olive oil
5 medium roma tomatoes, deseeded
3 cloves garlic, peeled and minced
2 tbsp Pesto
1 tsp crushed red pepper flakes (optional)
salt and pepper, to taste
Add the garlic, red pepper flakes, and 2 tbsp of olive oil into the food processor. Pulse until well combined. Season with salt and pepper, to taste. Cover and refrigerate.
Wash and trim the ends of both zucchini. Individually spiralize both zucchini, trimming long noodles, as needed. (If you don't have a spiralizer, you can use a julienne peeler).
In a non-stick skillet, heat remaining olive oil and pesto sauce over medium. Add the zucchini noodles and toss until warm, about 1 minute.
Cook for 3-5 minutes, stirring occasionally, until hot and zucchini noodles soften. Excess water will have formed once the zucchini cook down and the pesto heats. Pour off any excess liquid before serving.
Divide into bowls (makes 2 hearty servings, 4 smaller servings). Garnish with additional pesto, as desired.