Pesto and Artichoke Zoodles

Servings: 2

• 2tbsp Pesto

• 1tbsp Evoo

• 1 Zucchini spiraled

• 1/2 cup chopped mushroom

• 1/2 diced Yellow Onion

• 1/4 cup chopped artichokes

• 1/3 cup sliced black olives

• Fresh Parmesan to top

1. Lightly toss zoodles with salt and set aside

2. Add EVOO to pan

3. Add onion and mushrooms to pan. Cook until they begin to brown.

4. Add artichokes and black olives cook for another 5 minutes to warm

5. reduce heat to low, mix in pesto

6. Squeeze all water from zoodles and drain

7. Add zoodles to pan and mix thoroughly. Cook another 3-5 minutes, just until zoodles are hot

8. Top with fresh Parmesan and enjoy!

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