Colorful Vegetable Noodles with Avocado & Basil Pesto – serves 2
- 1 medium to large carrot (thin)*
- 1 medium to large yellow squash (thin)*
- 1 medium to large zucchini (thin)*
- 3 tablespoons olive oil
- 1/2 – 1 cup of my Avocado & Basil Pesto
- salt & pepper to taste
*The reason I wrote “thin” is because if you are using a veggetti like me, larger vegetables won’t fit into the cutter. If you have one of the many other spiralizing tools, you’ll be fine!
Wash all of your vegetables and peel your carrots (you can peel your squash and zucchini if you won’t to, but I don’t mind the skin since it’s very thin). Spiralize your vegetables into a large bowl and mix together. Next, heat up the olive oil in a sauté pan on medium heat on the stove. Add your noodles to the pan and cook for about 2-3 minutes until tender. Toss and mix the noodles every so often so they cook evenly.
Once your noodles are cooked, transfer them back into the large bowl and add 1/2 – 1 cups of Avocado and Basil Pesto. I give a range here because you want the noodles to be evenly coated, however you don’t want the pesto to be over-powering and sink to the bottom of your bowl.
Plate and enjoy!