Ingredients
4 Servings
| 4 | small zucchini | |
| 1 tbsp | Pastene Extra Virgin Olive Oil | |
| 2 | garlic cloves, minced | |
| ½ cup | Pastene Italian Cherry Tomatoes | |
| 3 Tbsp | Pastene Basil Pesto | |
| salt and pepper to taste | ||
| 2 Tbsp | fresh parsley, finely chopped | |
| parmesan cheese, grated |
Directions
Prep Time: 10 minutes | Cook time: 4 minutes
- Use a julienne peeler or mandolin to slice the zucchini into noodles.
- Add olive oil and garlic to a skillet over medium heat. Cook for 2 minutes.
- Add the zucchini and the cherry tomatoes to the skillet and sauté over medium heat for 1 to 2 minutes. Be careful not to overcook.
- Add the pesto sauce and toss to coat the zucchini noodles. Season with salt and pepper to taste.
- Top with parmesan, garnish with parsley and serve.
