Zucchini Zoodles & Pesto

• Zoodles
• 3 zucchini (medium)
• 2 Yellow Squash (medium)
• 1 cup cherry tomatoes (sliced in half)
• 4 ounces fresh mozzarella
• 1 1/2 cups chicken stock
• 1/3 cup dry white wine
• 2 tablespoons butter
• Pesto
• 1 teaspoon sea salt
• 1/4 cup fresh Parmesan cheese
• 2 garlic cloves
• 1/3 cup almond, walnut, or pine nuts
• 1/2 cup extra virgin olive oil
• 4 cups fresh basil leaves

1. Combine all pesto ingredients together in a food processor and process for 1 minute or until all ingredients are pulverized.
2. Using a vegetable spiraler, spiral the zucchini and yellow squash.rnBlot spiraled noodles with a paper towel to remove excess moisture.
3. In a large skillet combine chicken broth, white wine, butter, 1/3 cup pesto, and sliced tomatoes over medium heat.
4. When broth has come to a boil, add spiraled noodles and cook for about 1 minute. Do not over cook or noodles will become mushy.
5. Place "noodles" in a low, flat bowl with a small amount of broth. Serve with a few slices of fresh mozzarella and salt & pepper to taste.

zoodles, zucchini, cherry tomatoes, mozzarella, chicken stock, white wine, butter, pesto, salt, parmesan cheese, garlic, almond, extra virgin olive oil, fresh basil

Taken from food52.com/recipes/37726-zucchini-zoodles-pesto (may not work)