| 8 | 15 | 309 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 medium | Zucchini (spiralized) |
| 1 tbsp | Olive Oil, Extra Virgin (halved) |
| 1 cup | Cherry Tomatoes |
| 1 pinch | Salt and pepper (to taste) |
| 1 tbsp | Basil pesto |
| 1 cup | Basil, fresh (chopped) |
| 1/3 cup | Walnuts (chopped) |
| 2 tbsp | Goat feta cheese (crumbled, optional) |
1. Use a Spiralizer to make the zucchini pasta. If you don't have one you can use a vegetable peeler to peel the zucchini into ribbons.
2. Heat oil in a skillet on medium heat. Add the zucchini, tomatoes, salt and pepper. Toss together and cook for 7-8 minutes.
3. Next add the pesto and stir.
5. Add the basil leaves and walnuts. Give it a final stir and serve.
| Meat Alternative | 0.7 |
| Milk Alternative | 0.2 |
| Vegetables | 2.4 |
