INGREDIENTS:
Veggies:
1/2 cup regular white mushrooms sliced
1/2 cup shiitake mushrooms sliced
1/2 cup sundried tomato chopped
1/2 cup Chives or green onion
1 cup baby spinach
1 large Zucchini (cut into long spirals or just julienned)
5-6 Asparagus stalks cut into 1 inch pcs optional
Pesto:
1 bunch basil leaves
4 tbsp olive oil
2 cloves garlic
1/4th packet flat linguine (about 4 oz, cooked to pkg directions)
2 tbsp Parmesan cheese (fresh grated)
2 tbsp pine nuts
Salt and pepper to taste
DIRECTIONS:
Grind up basil, olive oil and garlic
Warm some olive oil add mushrooms, sun dried tomato, green onions
Add 1 cup baby spinach at the end
Add zucchini spirals, Asparagus, olives and stir fry for few mins.
Mix in cooked flat linguine, olives and pine nuts.
Mix in 2-3 tbsp pesto & top with Parmesan cheese.
CREDITS/NOTES:
A low carb pasta dish and a good way to use zucchini