A great low carb and gluten-free substitute for wheat pasta, zucchini noodles are fantastic tossed with pesto and a little vinegar. Top with cherry tomatoes for a light summer dinner.
Course
Main
Prep Time10minutes
Total Time10minutes
Servings2
AuthorLindsey Johnson
Ingredients
1medium zucchiniends trimmed
2Tablespoonshomemade pesto or store-bought
1-2teaspoonswhite balsamic vinegar or lemon juice
1/2cupcherry tomatoeshalved
Salt and pepperto taste
Instructions
Cut zucchini into "noodles" using a spiralizer or creating long, thin ribbons using a mandoline, very sharp knife, or vegetable peeler.
Place in a bowl and add the pesto and vinegar or lemon juice. Toss well to coat the noodles. Season well with salt and pepper, to taste, and top with the halved cherry tomatoes. Serve immediately.