Servings
Units
Ingredients Tap to tick off
- 2 large zucchinis, spiralized
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1/4 cup pesto sauce
- 2 tbsp pine nuts
- 1 tbsp olive oil
Method
- Spiralize the zucchinis into noodles. Pat them dry with a paper towel to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cherry tomatoes, cooking until tomatoes begin to burst (about 4-5 minutes).
- Add the zucchini noodles to the skillet and toss gently for just 1-2 minutes until warmed through (do not overcook or they will become mushy).
- Remove from heat and toss with pesto sauce.
- Garnish with toasted pine nuts before serving.
Chef's tipAdd grilled chicken or white beans if you need a more substantial protein source.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Part of the week 2 meal plan.
