It is July, which means it is hot and humid in New Jersey. The last thing I want to do when getting home from a tough workout is slave over a hot stove. This meal solves the problem! Make the spinach pesto in advance and then slice up the “noodles”, toss, and serve when ready to eat!
Spinach Pesto – click for recipe
3 large zucchini
1 medium tomato – chopped
2 tsp. toasted pine nuts
1. Prepare spinach pesto according to linked recipe.
2. Using the fine julienne setting on a mandolin, create noodles out of the zucchini.
3. In a large mixing bowl, toss pesto and noodles. Pile a mound of zucchini noodles on each plate, and top with diced tomatoes and toasted pine nuts.