Zucchini Pesto Medley

I love pasta. I have a pasta maker that I sometimes pull out, and crank to make long, thin pieces of deliciousness. But there are times you don't want the heaviness, and want to change things up - to be healthier, and eat lighter. This recipe is super filling, very tasty, and is a terrific substitute for spaghetti day!

Ingredients:

1 large green zucchini, made into noodles (You can buy them like this, or use a noodle maker)
1 cup of artichoke heart, roughly chopped
1/2 of a red pepper, roughly chopped
1/2 of a yellow pepper, roughly chopped
1/2 of a small to medium yellow onions, roughly chopped
2 cloves of garlic, minced
1 tablespoons of your favorite classic pesto
Pure olive oil
Salt and pepper
Grated Parmesan

Preparation:

1. Add olive oil to a large non-stick pan.

2. Once hot, add onions and sauté until translucent.

3. Add the garlic to the pan and sauté for a few seconds, then add the remaining veggies with the exception of the zucchini.

4. Sauté them until golden, then add the zucchini and continue cooking for about one minute.

5. Add the pesto, some freshly grated parmesan cheese, and salt & pepper. Mix well and serve hot.