Ingredients
4 | small zucchini | |
1 tbsp | Pastene Italian Extra Virgin Olive Oil | |
2 tsp | Pastene Minced garlic | |
½ cup | Pastene Whole Cherry Tomatoes | |
3 Tbsp | Pastene Basil Pesto Sauce | |
salt and pepper to taste | ||
Pastene Grated Parmesan Cheese | ||
2 Tbsp | fresh parsley, finely chopped |
Directions
- 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.