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Rice Noodles And Zucchini Noodles With Sun Dried Tomato Pesto
8 oz brown rice pasta
4 small zucchini, spiralized
1 tbsp olive oil
1 8 oz jar sundried tomatoes, packed in oil
2 garlic cloves, minced
juice & zest of one lemon
1/2 cup basil leaves
1/2 cup parmesan cheese
1/2 cup toasted pine nuts
red pepper flakes
salt and freshly ground black pepper
6 cups baby spinach
extra parmesan cheese, for serving
Cook the rice pasta acording to package directions.
Meanwhile, add the tomatoes, the oil they were packed in, garlic, lemon juice and zest, basil, pine nuts, pinch of red pepper flakes and parmesan cheese to a blender or food processor. Process until well combined and smooth, adding more olive oil if needed. Season to taste with salt and pepper. Set aside.
While pasta cooks, heat a large skillet over medium heat and add the zucchini noodles. Season with salt and pepper and cook for about 5 minutes, or until they have released most of their water. Add cooked spinach and stir until wilted. Add the cooked rice pasta and the pesto and stir to combine.
Top with freshly grated parmesan cheese, if desired, and serve.