Spring Zucchini Noodle Recipe

Spicy Pesto with Zucchini & Carrot "Noodles"

4-5 zucchini/summer squashes (shaved length wise on mandolin)

2-3 carrots (shaved length wise on mandolin)

1/2 onion

1 cup mushrooms

1 cup sweat peas

1/4 cup roasted pine nuts

3 tablespoons spicy pesto (any pesto will do, just use a food processor to add in a jalepeno to kick up the spice, or leave it out for a milder taste)

1/4 cup grated fresh parmesan (or any other favorite cheese)

Cut up mushrooms and onion and toss in a pan with peas, drizzle of olive oil and saute until tender, 5-8 minutes. Shave zucchini/summer squash and carrots and lightly sauté them in 1-2 tablespoons of olive oil for 3-5 minutes, until slightly wilted. Place both vegetable mixtures into a large bowl, mix in 3 tablespoons of spicy pesto.  Cover and set aside. Roast pine nuts in a pan until slightly brown. Toss into noodle mixture. Top with shredded cheese and gently mix. Serve while hot. 

Nourish yourself and enjoy!