Fresh basil and tomatoes deck out raw zucchini pasta in this quick and easy summer dish.
2 tbsp Extra Virgin Olive Oil
1 tbsp Pesto (make your own here or use a good quality, prepared pesto)
1-2 Roma Tomatoes, diced
Salt & Pepper to taste
Peel and spiralize zucchini with small noodle blade of a vegetable spiralizer. Place in a medium mixing bowl.
Add olive oil and pesto. Mix with a tablespoon to combine. You can use the back of the spoon to mash apart thick masses of pesto without destroying that pretty pasta.
Stir in salt and pepper. Plate and top with diced tomatoes, adding more if you’re like me and just love tomatoes.