1 tbsp organic olive oil
2 packages organic zucchini noodles (zoodles), from produce department
1/2 cup organic canned garbanzo beans, drained and rinsed
3 tbsp organic pesto, from the deli
Sea salt, to taste
Freshly ground organic black pepper, to taste
2 tbsp organic shredded parmesan cheese
- Heat the olive oil in a skillet over medium heat, cook and stir zucchini until tender and liquid has evaporated, 5-10 minutes.
- Stir in the garbanzo beans and pesto into the zucchini; lower the heat to medium low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes, season with salt and pepper.
- Transfer zucchini mixture to serving bowl and top with parmesan cheese.