Chickpea and Spinach Stew

INGREDIENTS

  • 4 medium zucchinis, spiralized into noodles

  • 1/2 cup basil pesto (store-bought or homemade)

  • 1 cup cherry tomatoes, halved

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Grated Parmesan (optional)

PREPARATION

  1. Heat olive oil in a large skillet over medium heat.

  2. Add zucchini noodles and sauté for 3-4 minutes until slightly softened.

  3. Stir in pesto and cherry tomatoes, tossing to combine.

  4. Season with salt and pepper. Serve with grated Parmesan if desired.