VEGGIE NOODLES WITH DECONSTRUCTED PESTO

Ingredients
Serves 2

 

2 medium size zuchinni or squash - spaghetti noodles

4 cloves garlic, minced

1/4 cup pine nuts

1 tbsp olive oil

20 basil leaves, chopped

Salt and pepper to taste

Parmesan cheese for top

 

Directions

 

1. Heat olive oil over medium heat. Sautee the garlic and pine nuts for about 3-4 minutes until garlic is tender. Be careful not to burn the garlic. 

2. When the garlic is tender, add the basil leaves and cook for about a minute. 

3. Throw in the veggie noodles, salt and pepper and sautee for about 2 minutes or until desired tenderness - I like mine with a little bit of a crunch. 

4. Plate your noodles and then garnish with more basil and some parmesan cheese if you would like.

 

 

Enjoy :)

© 2016 by The Semi-Healthy Foodie.