Serves: 2

 

INGREDIENTS

 

100g zucchini fettuccine (large handful)

¼ cup sliced white onion

½ cup cherry tomatoes (halved)

2 tbsp pesto

1 tbsp olive oil

1 pinch salt

1 pinch pepper

2 tbsp Parmesan (shredded)

 

 

DIRECTIONS:

 

1. Heat sauté pan with oil on moderate to high heat

 

2. Sauté onions, add cherry tomatoes

 

3. Season with salt & pepper

 

4. Add pesto and stir until evenly distributed

 

5. Add zucchini and toss. Cook for 2-3 minutes or until desired tenderness

 

6. Top with Parmesan, plate and serve.

 

Tip:

You can also make a baked version by adding all raw ingredients in a large bowl, add ½ cup shredded mozzarella and ½ cup cottage cheese. Place in 4x4 oiled pan, top with a small handful of shredded mozzarella and bake in oven at 375 F for 10-15 min.