Name: Pesto Zucchini Noodles
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 TBSP Onion (roughly chopped); 1 clove Garlic (roughly chopped); 2 cups Fresh basil (packed); 2 TBSP Pepitas ((green pumpkin seeds)); 1/4 cup Extra-virgin olive oil; 1 TBSP Red wine vinegar (to taste); Pinch Red pepper flakes; Salt (to taste); 1/2 pint Grape tomatoes (halved); 2 large Zucchini; 2 TBSP Extra-virgin olive oil; 2 slices Crusty bread (3 inch long); 2 TBSP Extra-virgin olive oil; 1/2 tsp Garlic powder; 1/2 tsp Dried oregano; 16 oz Milk (cold)

Pesto Zucchini Noodles

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Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 664kcal

Equipment

Spiralizer

Ingredients

Basil-pumpkin seed pesto

2 TBSP Onion roughly chopped
1 clove Garlic roughly chopped
2 cups Fresh basil packed
2 TBSP Pepitas (green pumpkin seeds)
1/4 cup Extra-virgin olive oil
1 TBSP Red wine vinegar to taste
Pinch Red pepper flakes
Salt to taste

Zucchini noodles

1/2 pint Grape tomatoes halved
2 large Zucchini
2 TBSP Extra-virgin olive oil

Garlic Bread

2 slices Crusty bread 3 inch long
2 TBSP Extra-virgin olive oil
1/2 tsp Garlic powder
1/2 tsp Dried oregano

Milk

16 oz Milk cold

US Customary - Metric

Instructions

Make the pesto: Prep pesto ingredients per instruction above. Heat a skillet over medium heat. Add the pepitas and toast for about 3 minutes until lightly browned, tossing or stirring often.
In a food processor or blender, combine the onion, garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt to taste.
Preheat the oven broiler on low. Drizzle the bread with oil and sprinkle with garlic powder, and oregano.
Prep the tomatoes for the noodles per instruction above.
Prepare the noodles: Spiralize the zucchini with a spiralizer (see directions on box), or use a julienne peeler to shave the zucchini into strips.
Add olive oil to a large, deep skillet. Turn to medium heat. When the oil is hot add the zucchini noodles and tomatoes.
Toss the noodles with pasta tongs and cook until al dente — they should be wilted but still have a crunch; about 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet. Remove from the heat and toss with the pesto.
Broil the bread until golden brown and toasted.
Serve: Portion the pesto noodles. Enjoy with bread and milk.

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