What's Cooking?

Directions:

1. In a microwave safe dish, stir the kosher salt in the water until dissolved, then add the sun-dried tomatoes. Cover the bowl in plastic wrap and microwave on high for two minutes.
2. Remove the tomatoes from the water and set them aside on a paper towel to dry. If the tomatoes are large, you may wish to cut them into smaller pieces.
3. Using a spiralizer or a julienne peeler, cut the zucchini into thin noodles. Set aside.
4. In a food processor, pulse together the olive oil, garlic, pine nuts, basil, spinach, parm, salt and pepper until you have a nice and creamy pesto.
5. In a skillet at medium heat, combine the zucchini with the pesto and the rehydrated sun-dried tomatoes. Stir while the dish heats up. Add more parm if needed.
6. Serve and enjoy!