5-6 medium zucchini, washed + cut ends off and cut in half
1 8-oz jar sun-dried tomatoes, drain oil + slice thinly [I like the Mezzetta® brand; I use about ¾ of the jar of tomatoes, but feel free to use less]
1 Tbsp olive oil
½ – 1 cup homemade basil pesto [recipe below]
½ tsp red pepper flakes [optional]
Sea salt to taste
Instructions
Heat olive oil in a large pan on medium-high heat. Add zucchini noodles, sea salt and red pepper flakes. Cook for 2-3 minutes until slightly softened. Lower heat to medium. Next, add sun dried tomatoes and pesto. Start with ½ cup pesto and add more if needed or desired. Combine all ingredients well and cook for 5-10 minutes until the moisture from the zucchini noodles has lessened slightly. Your noodles should be “al-dente” meaning that that have a slight crunch to them and are not mushy. Serve warm.
Recipe by Angela Freed at https://www.angelafreed.com/sun-dried-tomato-pesto-pasta-zucchini-noodles/