Zucchini Noodles with Pesto & Sun-dried Tomatoes
 
Prep time
Cook time
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Ingredients
  • 2-6 medium zucchinis (depending on how many servings you'd like; about 1 zucchini per serving)
  • ¼ to ½ C sun-dried tomatoes in oil, chopped
  • Optional: Vegan Parmesan
  • 1-2 Tbs Earth Balance
  • Pesto:
  • 2 C fresh basil leaves
  • 1 C spinach
  • ¼ C olive oil
  • ¼ C lemon juice
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 Tbs nutritional yeast
  • ½ C pine nuts or sunflower seeds
Directions
  1. To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.
  2. In a large skillet, melt the Earth Balance and add the spiralized zucchini. Saute for only 3-4 minutes--just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don't overdo it.
  3. Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you'd like). Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/06/07/zucchini-noodles-with-pesto-sun-dried-tomatoes/