Zoodles with a Roasted Tomato Pesto Sauce (Paleo, SCD, GAPS, grain free, dairy free option)
  • 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)
  1. Using your favorite spiralizer, make zucchini noodles.
  2. Bring a large pot of water to boil. Meanwhile, have a large bowl of iced water ready in the sink.
  3. 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.
  4. Drain zoodles and set aside.
  5. Heat a large saute pan to medium high. Add olive oil and minced garlic. Stir for a few seconds.
  6. Add tomatoes, zoodles and pesto. Toss to combine. Add pepper and taste to adjust seasonings.
  7. Serve with a sprinkle of fresh basil and Pecorino, if desired.
Recipe by my BIG FAT grain free life at https://mybigfatgrainfreelife.com/2012/07/zoodles-with-a-roasted-tomato-pesto-sauce.html