Pesto Zoodles


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


  • 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.

Product Used

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