Noodle ingredients:
Pesto ingredients:
-Heat olive oil in skillet over Medium/High heat.
-Add onions. Sauté until soft and just beginning to brown (about 4 to 5 minutes).
-While the onions are cooking, place all pesto ingredients into a food processor (or
blender) and pulse until combined and creamy. Set aside.
-Add mushrooms and sun dried tomatoes to the onions in the skillet. Sauté until the
mushrooms begin to soften and lose their liquid (about 3 to 4 minutes).
-Crush in the clove of garlic. Sauté just until fragrant (30 seconds to 1 minute).
-Stir in the veggie broth to deglaze the bottom of the pan, being sure to get all of the
remnants and brown bits loosened. This will add flavor to your sauce!
-Add the zucchini noodles and toss quickly until heated. The raw zucchini noodles are
already al dente, you simply want to heat them through--if you cook them too long they
will turn to mush!
-Add the pesto and toss to coat. If the sauce seems too thick, stir in a bit of veggie broth
until you get the consistency you desire. Serve immediately.