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Home Tangy Potato Salad With Olives

Vegetables In A Creamy Pesto Sauce Recipe

Ingredients

How to make it

  • Steam the carrots, mushrooms, yellow squash, and zucchini for 5-8 minutes.
  • If making zoodles, add them to a colander and add salt, let them stand in the sink for at least 10 minutes to draw out some of the water. When ready, dry them with paper towels.
  • While the vegetables are steaming, heat some cooking fat, coconut milk (start with a 1⁄2 cup), salt and pepper over medium-high heat until boiling.
  • Turn down the heat to medium and add in the pesto and lemon juice, stir until well incorporated. Taste, and add seasoning as you like.
  • Bring the sauce to a simmer and add the zoodles and gently mix with tongs, cook for 1 to 2 minutes.
  • Next, add the spinach and cook until wilted.
  • Add the remaining vegetables and gently mix. Let the vegetables simmer in the sauce for a few minutes, just make sure they don’t overcook.
  • Serve while it’s warm.
  • If you like this recipe, feel free to check out the others at http://paleo.mustardchief.com

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