Enjoy zoodles with pesto for a light and delicious summer meal! This is the perfect recipe to eat in the hot weather.
Make the zoodles using a spiralizer following the directions included with your particular spiralizer. If you don't have a spiralizer, you can make zoodles using a vegetable peeler.
Place the zoodles in a pan with the tablespoon of olive oil and cook over medium heat until they are bright green and tender - about 5-6 minutes.
Taste the pesto and add more salt or lemon juice if necessary.
Divide the zoodles into four bowls and top with pesto. Enjoy!
You can use any kind of vegetable noodle that you like! Sweet potato noodles, other varieties of squash, etc.
Store leftover pesto or zoodles in the refrigerator, but the zoodles are best eaten right away.
The pesto could be frozen if you wish.
Zoodles cannot be frozen.