zucchini noodles with pesto exploded onto the culinary scene as a gluten-free marinara sauce or a simple drizzle of olive oil with angela garbot photography vicki shanta retelny is a nutritionist registered dietitian writer and author pesto packed cloves olive oil pinch of salt and freshly ground black pepper noodles virgin olive oil and pulse a few more times to mix well place the zucchini spirals in a medium saucepan excess liquid and portion the noodles into bowls; top each with a generous tablespoon of pesto kitchen gadget called a spiralizer or a small knife pesto can be used instead foodess continued on page 32
