Use 1/2 cup to 1 cup of your favourite pesto.
With a spiralizing machine, process zucchini and yellow squash into noodle shapes. (If you don’t have one, making thin ribbons using a vegetable peeler will work just fine.)
Place veggie “noodles” in a colander. Toss with salt. Set aside for 30 minutes to allow moisture to drain.
In a large deep skillet, heat olive oil over medium setting. Sauté zucchini and yellow squash “noodles” with garlic for 1 to 2 minutes, just until they begin to soften. (Do not overcook or veggies will be limp.) Drain any liquid that has accumulated in the bottom of the pan.
Toss “voodles” with cherry tomatoes.
Toss in ½ to 1 cup basil pesto, Parmesan cheese and salt and pepper to taste .
Serve immediately and enjoy!