BONAPPETITLIFE brings you…

Pesto Zoodles

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ALL YOU NEED

• 1 package of Whole Foods zucchini spirals (“Zoodles”)
  • Or use a spiral-izer to make 3-4 cups of zucchini noodles
• 2 tsp olive oil
• Salt and pepper to taste
• Mozzarella or parmesan to taste, optional
• Fresh basil pesto (buy packaged at Whole Foods or Trader Joe’s)
  • Or make your own homemade, low FODMAP pesto:
    • Blend well in a food processor: 1 c packed fresh basil, 1/4 c olive oil, 1 heavy handful of pinenuts or walnuts, 1 tbsp fresh squeezed lemon juice, salt and pepper

SIMPLE STEPS:

1. Heat olive oil in the pan on medium-high heat. Pour in the whole package of zoodles.
2. Let cook until each side is light brown and/or zoodles become the soft consistency of spaghetti. Toss with tongs for about 10 minutes.
3. Top with pesto (enough to cover the zoodles), about 1/2 c. Let cook and toss with tongs.
   1. Try not to let the pesto burn on the bottom of the pan.
4.  Top with salt and pepper. Add cheese (optional) and let it melt.
5. Serve with a fresh piece of basil and enjoy with a glass of red wine!

Contact me: bonappetitlife@gmail.com