2 Italian zucchinis
½ bunch basil
1 bunch spinach
1 Tbsp lemon juice
1 clove garlic
1 cup olive oil
Salt, to taste
½ cup grated Parmesan
½ cup walnuts, chopped
1 cup cherry tomatoes, cut in half
Let’s get Cooking…
Make the zucchini pasta using a spiral-cutter, or cut thinly with a knife. Reserve.
In a blender, blend the basil, spinach, lemon juice, garlic and olive oil.
Transfer to a bowl, and add the salt, Parmesan and chopped nuts.
Add the zucchini pasta and tomatoes, and mix well.
Transfer to a pan to heat through. Add salt to taste, and serve.