Sun-dried Tomato Pesto Zoodle Spaghetti
Image source: cookie&kate
Green Zucchini (2 pcs) ‡
Gluten Free Pasta (Optional) (1 pack)
Cherry Tomatoes (1 cup) ‡
Gruyere Cheese, grated, to taste ‡
Sun-dried Tomato Pesto (1 jar) ‡
Basil, for garnish ‡
Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
If you are using the pasta then bring a large pot of water with salt to the boil and cook a la dente according to instructions. Once ready drain and set a side
Spiralize the zucchini and set aside.
Take the cherry tomatoes and cook them on a skillet with medium heat with a dash of olive oil for about 7-8 minutes so that they burst open and cook in their own juices.
Combine the pasta, zoodles and cherry tomato with the sun-dried tomato pesto and grate some gruyere over it adding salt and pepper to taste.
Garnish with basil, plate and serve!