For best results, toss the zucchini pasta with the basil pesto sauce and serve right away.
Place the zucchini “noodles” in a colander and toss with 1/4 teaspoon salt.
Let drain for 10 to 15 minutes, then gently squeeze to remove excess water.
Pulse until coarsely chopped, scraping down the sides as needed.
With the motor running, add 1/4 cup oil and continue to process until well combined.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add the drained zucchini noodles and gently toss until hot, 2 to 3 minutes.
Transfer to a large bowl.
Add the pesto and tomatoes.
Toss gently to combine.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
