Zucchini Pasta with Creamy Pesto Tomato Sauce

Zoodles are certainly healthier than fondue, plus they are gluten free and they lend themselves perfectly to one pan meals.

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The spiralizer trend just might have staying power. And this Zucchini Pasta with Creamy Pesto Tomato Sauce will be on repeat at my house.

INGREDIENTS

Start by spiralizing the zucchini. Set it aside (or just leave it on the counter) while you get to work on the sauce.

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Melt the butter in a skillet over medium-high heat. Once the butter had melted, add the mushrooms. Toss in the butter and sprinkle with salt and pepper.

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Add the pesto, cream, cheese, and remaining wine to the skillet. Stir to combine. Then add the zucchini noodles on top. Let the zucchini cook for 6 minutes.

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Serve immediately with a sprinkle of Parmesan on top.

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