Let me introduce you tooooo… the noodle trifecta.
Zucchini zoodles + butternut squash (boodles??? can we call them that??) + brown rice spaghetti.
I don’t think I can get on board with calling the squash spirals boodles. Let’s just pretend I never suggested it, ok?
Since I’m still feeling the Mediterranean flavors big time, this sun dried tomato pesto shrimp pasta dish hit the spot.
I got this from Costco last month in the height of my sun dried tomato obsession. How amazing does ORGANIC sun dried tomato pesto with basil sound?!?!
Check out the ingredients! So simple and clean – with almonds instead of pine nuts and no dairy at all. Hooray! But of course the most important factor of all…the flavor (two enthusiastic thumbs up).
I simmered shrimp in it while prepping the noodles and picking basil from the garden.
I was going to add greens to the pasta, but decided basil ribbons would be a nicer touch.
Kyle’s bowl got parmesan, but I went with goat feta on mine.
I even gave parmesan to P for his dose! A mere 2 tbsp has 4 grams of protein and he loves it, so it was a win for us all.
In the words of Larry David, this dinner was pretty pretty pretty delish.
I’m hoping to make this again and again. The kids are suddenly super into shrimp and spiralized veggies (and cheese) so we are all on board with this meal.
Bon appetit.
