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Ingredients
4 medium zucchini
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup pesto
1 large ripe heirloom tomato, chopped, or 1 cup chopped cherry tomatoes
Freshly ground pepper to taste
Freshly shaved parmesan to taste
Morton Kosher salt
Directions
1. Cut zucchini into long strands with a spiralizer.
2. Set noodles in a large colander. Sprinkle 1/2 teaspoon salt on top and toss to coat. Let sit 10 minutes.
3. Rinse and drain well, gently squeezing out the excess moisture.
4. Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
5. Add pesto and toss to coat evenly.
6. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with parmesan, pepper and Morton sea salt.
Source: Healthy Seasonal Recipes
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