Sun-dried Tomato Pesto Zoodle Spaghetti

Image source: cookie&kate

Ingredients

• 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 ‡

• Olive Oil

• Salt, to taste

• Black Pepper, to taste

‡: available in Tall Tree Organic Subscription

Method

Serves 2

1. 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

2. Spiralize the zucchini and set aside.

3. 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.

4. 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.

5. Garnish with basil, plate and serve!

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