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Zucchini Noodles with Pesto Cream Sauce

Scale

Ingredients

Instructions

  1. Bring a pot of salted water to a boil
  2. 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”
  3. Put the zucchini “noodles” into the pot of boiling water for a minute, and then transfer them to a bowl of ice water
  4. After about thirty seconds, take the zucchini noodles out and place on paper towels to dry out a bit
  5. For the pesto cream sauce, start with melting one tablespoon of butter in a pan
  6. 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
  7. Add your milk, and whisk together
  8. Bring your sauce to a simmer
  9. Simmer your sauce until it has thickened
  10. Remove from heat and add two tablespoons of pesto
  11. Whisk to combine
  12. Taste the sauce and season with salt and pepper to taste
  13. Add your zucchini into your sauce, and stir until the sauce is coating all the “noodles”