Ingredients
-
1/2 cup Sundried Tomatoes
-
1 tbsp Pine Nuts
-
2 tbsp Extra Virgin Olive Oil
-
to taste Sea Salt
-
1 tsp Black Pepper
-
4 medium organic zucchini
-
1 1/2 cup Organic Corn
-
4 cups Organic Spinach
-
1 cup Organic Cannellini Beans
Directions
Credit: One Green Planet
Steps
|
1
Done
|
Place corn in a medium saucepan, cover with water, and bring to a boil. Boil for 2-3 minutes and then pour out into a colander to drain. |
|
2
Done
|
Pesto SaucePlace the sundried tomatoes, pine nuts, olive oil, sea salt, and pepper into a food processor and blend until creamy. Set aside. |
|
3
Done
|
lace a large skillet over medium-low heat. Once skillet heats, add in zucchini noodles, spinach and sun dried tomato pesto. Mix to combine thoroughly and stir frequently to cook. Stir frequently until noodles heat, soften and the pesto covers all noodles. |
