Preparation Time
Prep Time 10-minutes, Serves 2-3


Ingredients

Zoodles

  • 1-2 tbsp. Olive oil
  • 2 cups zucchini noodles
  • Sea salt
  • 1 white potato, peeled and cut into small cubes (about 1/4-inch) (optional)
  • 1 cup string beans, cut into 1/4-inch pieces (optional)

 

The Pesto

  • 1/4  Cup Pine Nuts
  • 1/4 Cup Basil
  • 1/4 Cup Parmesean Cheese (from block)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. salt

Preparation

Optional Adds (potato cubes and string beans)

  1. Boil a pot of water.
  2. Add the potato cubes.
  3. Cook the potatoes until almost soft, about 7-minutes.
  4. Add the string beans to the pot.
  5. Cook the potato and beans together for another 3-minutes or until tender.
  6. Remove from heat and drain water using a strainer.
  7. Put aside in prep bowl.

The Pesto

  1. Add all ingredients to a mini food processor or blender. If needed, add water to thin out consistency (it should be creamy).
  2. Salt to taste (if needed).
  3. Put aside in prep bowl.

Zoodles

  1. Place in a saucepan over medium high heat.
  2. Add olive oil.
  3. Add zoodles and sauté tossing every minute or so for about 5-minutes, until tender but not soft.
  4. Add sea salt to taste.
  5. Optional: Add potatoes and string beans tossing until evenly distributed.
  6. Add pesto to the saucepan of zoodles, potatoes, and string beans. Toss to coat everything evenly.
  7. Salt and pepper to taste.
  8. Serve.