Zucchini Noodles with Spinach Pesto

Name: Zucchini Noodles with Spinach Pesto
Yield: Serves two
Ingredients: Thaw 4 cubes of frozen spinach; 5-6 walnuts; 1 handful grated Parmesan cheese; 5 basil leaves; Olive oil, as needed, to make it smooth; 5 medium zucchini

ele @cook_17238672

For my birthday, my siblings gave me this gadget that cuts vegetables into 'noodles,' so I came up with this light and summery main dish! TRY IT—they’re delicious!

ele @cook_17238672

For my birthday, my siblings gave me this gadget that cuts vegetables into 'noodles,' so I came up with this light and summery main dish! TRY IT—they’re delicious!

Saved

Ingredients

Serves two

Spinach Pesto:
Thaw 4 cubes of frozen spinach
5-6walnuts
1 handfulgrated Parmesan cheese
5basil leaves
Olive oil, as needed, to make it smooth
Noodles:
5medium zucchini

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Steps

1

For the pesto: Thaw the spinach cubes with a splash of water and a pinch of salt. Squeeze out excess water, then blend with the walnuts, Parmesan, basil leaves, and olive oil (add the oil gradually as you blend until you reach your desired consistency).
2

Cut the 5 zucchini into noodle shapes using a spiralizer or similar tool to make vegetable noodles.
3

In a pan, heat a little olive oil and lightly cook the zucchini noodles. Add the pesto. If the sauce is too thick, add a splash of milk. Cook for a few minutes, then serve. They’re best if they stay a little crunchy. Serve with shaved Parmesan cheese.