Creamy Herb Zucchini Noodles

Recipe Ingredients and Preparation Steps

Ingredients

• 3 medium firm zucchini, washed
• 3 tablespoons homemade basil pesto (unsweetened)
• 1 tablespoon light cream or unsweetened almond milk
• 1 tablespoon extra virgin olive oil
• 1 cup organic cherry tomatoes, halved
• 1 tablespoon pine nuts, toasted
• Fresh basil leaves for garnish

Step-by-Step Instructions

1. Use a spiralizer to process the zucchini into noodle-like spirals. Place them on paper towels, sprinkle slightly with salt, and let drain for 5 minutes. Gently press excess water out.
2. In a small bowl, whisk together the fresh basil pesto and cream (or almond milk) to build a smooth, thin pouring consistency.
3. Heat olive oil in a wide skillet over medium heat. Sauté the halved cherry tomatoes for 2 minutes until they just begin to soften.
4. Add the zucchini spirals to the skillet. Toss continuously for only 2 to 3 minutes until warm but still firm (overcooking causes them to turn watery).
5. Remove the skillet from the burner. Pour in the herb cream mixture and toss thoroughly to coat the warm squash ribbons.
6. Serve warm on deep plates, garnished with the toasted pine nuts and torn basil leaves.