Ingredients:

1 pound Zucchini, spiralized into noodles

1 pint Cherry Tomatoes

2-3 sprigs fresh Rosemary

2-3 cloves Garlic, crushed

1/4 cup and 2 tablespoons Extra Virgin Olive Oil

1 1/2 cups Kale, torn into pieces

1 cup Basil

1 tablespoon fresh Lemon Juice

1/4 cup Pine Nuts, toasted

1/2 cup grated Parmesan, plus more for garnish

1 teaspoon Red Pepper Flakes

1 teaspoon Kosher Salt

Directions:

Preheat oven to 375 degrees Fahrenheit.

On a baking sheet, toss together 1 tablespoon olive oil, tomatoes, rosemary sprigs, and crushed garlic cloves. Roast for 15 minutes until tomatoes just start to blister. Reserve roasted garlic cloves for pesto.

In a food processor, combine kale, basil, roasted garlic cloves, lemon juice, pine nuts, Parmesan, red pepper flakes, and salt. Pulse to combine. With the food processor running, slowly pour in 1/4 cup olive oil. Pesto should be thoroughly combined but still have some texture.

Heat a large skillet over medium-high heat. Heat 1 tablespoon olive oil. When oil is hot, add the zucchini noodles. Sauté for 3-4 minutes. Add tomatoes and pesto to the noodles. Toss to coat. Serve with extra Parmesan for garnish.

*Photographed by Alli Shepherd