Zucchini Linguine with Pesto

Good Morning, friends! I'm still here, waiting on baby, who is officially due in less than 2 weeks! I feel like a walking, ticking time bomb! (Remember this labor-inducing salad dressing? Carson had it shipped here, and I will be drinking it out of the bottle tonight.) But no complaints here (hahahahahaha funny) - I'm feeling good and only slightly upset that I gained 3 pounds in one week due to this chocolate cake, most likely. So in an effort to eat more green things and less butter, I made this Zucchini Pasta the other day and it was delicious. There's a quaint little market in my town that actually sells this zucchini pre-sliced in noodle form. But if you can't find them pre-made, here's an article on how to make them yourself. It seems pretty easy! And turning the vegetable into a delicious dish is even easier, and takes only minutes. I served mine lightly sautéed in a pesto sauce, but a marinara would be great or even just olive oil, salt and pepper. I'm not claiming this tricks your taste buds into thinking you're devouring pasta, but it might trick your children's eyes? And regardless, it was a perfect, yummy side.

Zucchini Linguine with Pesto Serves 4 Printable Recipe
1 lb. zucchini noodles 1/3 cup pesto sauce Salt and pepper Parmesan (optional)
Heat up the pesto sauce in a large skillet over medium heat until warmed. Add zucchini and toss, sautéing for 3-4 minutes. Season with salt and pepper, and serve with sprinkled Parmesan cheese.