Roasted tomato and pesto zucchini noodles

1. 1

   Roast sliced tomato and chickpeas in the oven 400 for approx 30 mineuts.

2. 2

   Add evoo, salt & pepper

3. 3

   Make pesto (blend basil, pine nuts, garlic and evoo) or use store bought

4. 4

   Sautee zucchini noodles with garlic

5. 5

   In a bowl, add the noodles, roasted tomatoes and chickpeas and then mix with the pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.