Basil Pesto Zucchini Pasta
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This Basil Pesto Zucchini Pasta can be served warm or chilled, so you can have something healthy and savory whether you want a hot, comforting dish or a classic summer pasta salad. With fatty olives and rich artichoke hearts, this makes a satisfying vegetarian dish all its own, but pairs well with chicken or fish if you want to serve it as a side. Better yet, you can add some pre-cooked shredded chicken for a quick and easy one-dish meal!
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Basil Pesto Zucchini Pasta
Ingredients
- 2 large zucchini spiralized
- 1/2 cup basil pesto
- 1/4 cup black olive chopped
- 1/4 small red onion chopped
- 4 ounces artichoke hearts chopped
- 1/2 cup feta cheese omit for AIP or dairy-free
Equipment
Instructions
- To serve warm, combine all ingredients except feta in a skillet over medium heat and stir-fry until heated through, 2-3 minutes.
- To serve cold, combine all ingredients in a large container and chill in the fridge for at least 30 minutes before serving.