I love this dish as it replaces traditional pasta with low-carb zucchini ribbons and the sundried tomato pesto is to die for. We can’t get enough at my house!

Sundried Tomato Pesto Zoodles

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

• 4 zucchini squash, rinsed + cut in very small strips or spiralized
• 2 cups of grape or cherry tomatoes, rinsed
• 1/2 cup of sun-dried tomatoes
• 1 cup of fresh basil leaves
• 1 cup of walnuts
• 1/2 cup of parmesan cheese, grated
• 1 tsp. of crushed red pepper
• 1/2 tsp. of chopped, fresh rosemary leaves, (1/4 tsp. if you use dried rosemary)
• 1/2 tsp. of italian seasoning
• S+P, to taste
• 1/3 – 1/2 cup of olive oil for pesto
• 2 Tbsp. of olive oil for zoodles

Directions:

• Cut the zucchini. (I use the Microplane Spiral Cutter because it makes pretty ribbons of healthy and delicious vegetables)
• Preheat oven to 400 degrees F
• Lay tomatoes on a lined baking sheet
• Sprinkle with S+P and 1 Tbsp. of olive oil
• Roast for 6-8 minutes
• Meanwhile, add sun-dried tomatoes, basil, walnuts, cheese, red pepper, rosemary,  italian seasoning, and S+P to a food processor
• While processing on low, slowly add in the olive oil
• In a  large saute pan, heat 1 Tbsp. of olive oil on medium heat
• Add zoodles and S+P to pan + saute for 3-4 minutes
• Add roasted tomatoes  and S+P to pan and cook another 3-4 minutes

• Stir in pesto and toss gently, cooking another 2-3 minutes
• Serve with extra parmesan