Zoodles with a Roasted Tomato Pesto Sauce (Paleo, SCD, GAPS, grain free, dairy free option)
Author: Jen/ my BIG FAT grain free life
- 5 large zucchini
- ½ cup roasted tomatoes, chopped
- 1 clove garlic, minced
- pepper
- ¼ cup good quality basil pesto
- basil, chopped, to taste
- grated Pecorino Romano, to taste (optional)
- Using your favorite spiralizer, make zucchini noodles.
- Bring a large pot of water to boil. Meanwhile, have a large bowl of iced water ready in the sink.
- When water on stove is boiling, drop in zoodles and cook for 1-2 minutes. Drain and submerge into iced water to stop the cooking.
- Drain zoodles and set aside.
- Heat a large saute pan to medium high. Add olive oil and minced garlic. Stir for a few seconds.
- Add tomatoes, zoodles and pesto. Toss to combine. Add pepper and taste to adjust seasonings.
- Serve with a sprinkle of fresh basil and Pecorino, if desired.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2012/07/zoodles-with-a-roasted-tomato-pesto-sauce.html
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