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Zucchini Ribbons with Spinach Pesto and Roasted Tomatoes

This dish is packed with nutrients and flavor. Besides the roasted tomatoes this meal took me about 5 minutes to assemble. Eating WFPB does not have to be hard or complicated, just delicious.

  • 1 medium zucchini, spiralized
  • Spinach Pesto
  • Roasted Tomatoes
  • nutritional yeast, garnish

Warm the zucchini ribbons in a skillet over medium-high heat. Be careful to not overcook the zucchini or they will become soggy. It only takes a couple of minutes to warm up the zucchini ribbons.

Add 1-2 tbsp of pesto to the zucchini ribbons and stir to coat. Remove zucchini from skillet and plate. Top the zucchini with roasted tomatoes and some nutritional yeast.

Note: Roast the tomatoes in a 400 degree oven, until they are at your desired consistency. I actually like to put them in the oven while it is preheating. I check them when the oven has come to temperature. Most of the time they are done by then. I used Compari tomatoes for this dish.

Serve. Eat. Enjoy.

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Note: This recipe makes one serving.

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