- zucchini, 3 medium, julienned, like noodles
- carrot, 1 medium, julienned, like noodles
- 2 tbs olive oil
- garlic, 3 cloves
- green onion, 1 stem thinly chopped
- 1/2 jar HerbNZest Curry Pumpkin Pesto (about 3.8 oz)
- salt and pepper to taste
Sprinkle salt over the julienned zucchini and carrot (vegetable pasta) and allow to sit for 10 minutes to extract excess water. During this time, on medium heat, sauté garlic and green onions in oil.
Drain off the excess water from the julienned zucchini and carrot and add to pan with garlic. Saute for 10 minutes, add HerbNZest Curry Pumpkin Pesto, salt and pepper and mix well.
Using a fork, swirl the julienned zucchini and carrot in a circular motion and place on a plate. Serve hot.
- Dana Hoover