Creamy Pesto Zoodle Soup

This Creamy Pesto Zoodle Soup is a light and refreshing dish that's perfect for a quick and easy weeknight meal. The zoodles are cooked in a creamy pesto sauce, and the soup is finished with grated Parmesan cheese. It's a delicious and healthy way to get your vegetables.

The inspiration for this recipe came to me one day when I was looking for a quick and easy way to get my vegetables. I had some leftover zucchini in the fridge, and I thought it would be a great way to use them up. I started by spiralizing the zucchini into noodles, and then I cooked them in a creamy pesto sauce. The soup was so delicious that I knew I had to share it with the world.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound zucchini
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup pesto
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Spiralize the zucchini into noodles.
2. Heat the almond milk, heavy cream, pesto, and garlic in a large saucepan over medium heat.
3. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened.
4. Add the zoodles to the sauce and cook for 2-3 minutes, or until they are tender.
5. Stir in the Parmesan cheese, salt, and pepper to taste.
6. Serve immediately.

Why It Works

• The zucchini noodles are a great way to get your vegetables in a delicious and healthy way.
• The creamy pesto sauce is flavorful and rich, and it pairs perfectly with the zucchini noodles.
• The Parmesan cheese adds a nutty and salty flavor to the soup.
• This soup is a quick and easy way to get a healthy meal on the table.