It's zucchini season! I don't know about you but I've had zucchini coming out of my ears this year. I don't know what to do with it all. So, if you're like me, give this yummy zucchini pasta recipe a try. It's simple but delicious, and a great way to use up some of those zucchinis.
Ingredients: (Serves 2)
2-3 zucchini, shredded (can be made ahead and refrigerated)
Pesto:
¼ cup roasted unsalted almonds
1 cups tightly packed basil leaves
1 Tbsp. extra virgin olive oil
1 TB lemon juice
¼ cup sundried tomatoes
Salt and pepper, to taste
Directions:
With a spiralizer, mandolin, or peeler – cut the zucchini into long noodle shaped pieces and set aside.
In a blender, place all of the other ingredients except olive oil and sundried tomatoes and process for 5 seconds. With machine running, drizzle in the olive oil until blended.
Place all ingredients (including zucchini) in a bowl. Stir in sun-dried tomatoes. Toss and serve.
Photo Credit: Canva - oleksandranaumenko