Zucchini Noodles with Pesto Cream Sauce
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1 large serving or 2 small sides 1x
- 3 Zucchini
- 1 tablespoon flour
- 1 tablespoon butter
- 1 1/4 cups 2 % milk
- 2 tablespoons pesto
- Salt and Pepper
- Bring a pot of salted water to a boil
- Cut off the tops and bottoms of the zucchini and use a veggie spiralizer (or any tool that juliennes vegetables) to make the zucchini into “noodles”
- Put the zucchini “noodles” into the pot of boiling water for a minute, and then transfer them to a bowl of ice water
- After about thirty seconds, take the zucchini noodles out and place on paper towels to dry out a bit
- For the pesto cream sauce, start with melting one tablespoon of butter in a pan
- Once the butter is melted, whisk in one tablespoon of flour and cook for a minute or two to let the flour taste cook off
- Add your milk, and whisk together
- Bring your sauce to a simmer
- Simmer your sauce until it has thickened
- Remove from heat and add two tablespoons of pesto
- Whisk to combine
- Taste the sauce and season with salt and pepper to taste
- Add your zucchini into your sauce, and stir until the sauce is coating all the “noodles”
