“Live the life you’ve imagined.”
My mind has been on the pesto that’s sitting in my freezer and I decided to come up with a creation to use that and a few other things from the depths.
pesto from the freezer, or see the post from August 18
frozen green beans with a fancy name if they’re thin
1/4 cup grated Parmesan cheese
2 T butter
1 T lemon juice, or juice of 1/2 lemon
diced tomato as garnish
Place the zucchini noodles into a large bowl. Cook up the green beans and cauliflower to make them table ready. Drain them over the zucchini noodles.
The zucchini noodles don’t have to be cooked more than a minute or two so sitting in boiling water while you prepare the rest of the dish should do the trick. Also, your warming a bowl, which will be perfect to use for serving. It’s a good idea to warm the dishes that are going to hold hot food.
Melt the butter in a large skillet and stir in the pesto. Add the lemon juice and stir. Add the drained green beans and cauliflower. Drain and add the zucchini noodles. . Top with the grated Parmesan and diced tomato. Serve.
Wasn’t that fast and easy! Now, if you haven’t eaten both pizza crusts that you made the other day, you could top one with cheese and pop it into the oven to serve as cheese triangles.
Full disclosure – initially I made this dish without the diced tomato garnish. The dish hovered somewhere between sad and pathetic. If you don’t have a fresh tomato to dice then simply open a can of diced tomatoes and use those. Life is better with color!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.