Zucchini Noodles With Yogurt Pesto

• Yogurt Pesto
• 1/2 cup Plain Greek Yogurt
• 2 tablespoons Pesto
• 1 teaspoon Pepper
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• Veggies
• 3 cups Spiralized Zucchini
• 2 cups Shredded Red Cabbage
• 5 Cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• 1 1/2 cups Cherry Tomatoes

1. Combine yogurt, pesto, lemon juice, salt and pepper in a bowl and set aside.
2. Slice garlic. Halve the tomatoes.
3. Heat oil in a cast iron pan over medium heat, then add garlic and red pepper flakes. Saute until fragrant.
4. Add zucchini noodles and toss in the oil. Let cook for a few minutes, tossing regularly. Add the cabbage, toss and continue to cook until zucchini is just about done.
5. Add tomatoes. Once tomatoes soften, add the yogurt-pesto and toss until noodles are coated.
6. Serve warm immediately or cold the next day as lunch.

greek yogurt, pesto, pepper, salt, lemon juice, zucchini, red cabbage, garlic, olive oil, red pepper, cherry tomatoes

Taken from food52.com/recipes/72968-zucchini-noodles-with-yogurt-pesto (may not work)