Want to make vegetables fun again? Well, luckily you can by investing about $10 in a spiralizer. Spiralizers can curl just about any vegetable, including zucchini, carrots and sweet potatoes, into a noodle shape. The recipe options are limitless, but for now, try this delicious recipe for tomato-pesto zoodles. These zucchini noodles, topped with cherry tomatoes fresh from the North Berkeley farmers market, will make you forget that you’re missing the carbs found in a traditional pasta dish. Enjoy spiralizing!

What you’ll need:

3 thin, medium-sized zucchini

small bowl of cherry tomatoes

3 ounces pesto sauce, homemade or storebought

1 teaspoon garlic powder

2 teaspoons dried basil

Parmesan and red pepper flakes to taste

salt and pepper to taste

What you’ll do:

1. Spiralize the zucchini into thick, spaghetti-like noodles using the spiralizer.

   

2. Cut the cherry tomatoes in half.
3. In a medium skillet, heat the pesto sauce at medium heat for about two minutes.
4. Add in the tomatoes and cook for one minute.

   

5. Place the tomato-pesto sauce into a medium-sized bowl.
6. Heat vegetable oil in your pan.
7. Add in the zucchini and cook until the noodles are tender, about four minutes.
8. Add in the basil, garlic powder, salt and pepper.

   

9. Stir the zoodles into the tomato-pesto sauce.
10. Top with Parmesan cheese and red pepper flakes.
11. Enjoy!