Spinach Pesto "Pasta"

I've recently been experimenting with different types of faux-pastas; a healthy alternative to the typically carbohydrate dense pasta noodles. Both zucchini and squash peel nicely, and achieve a satisfying "al dente" texture when cooked properly. With a fraction of the calories, and triple the vegetable servings, this vegan dish feels good all over.

Spinach Pesto:

Ingredients:

5 cloves garlic
3/4 cup olive oil
3 cups spinach, chopped
1 cup basil, chopped
1 cup cashews or walnuts

Method:

1) Combine all ingredients into a food processor, or blender until pureed to a thick consistency
2) Set aside.

Zucchini Pasta:

Ingredients:

5-8 fresh zucchini squash, peeled thinly (minus the seeds)
2 fresh bell peppers, chopped
2 cups fresh spinach, chopped
2 cups miniature heirloom tomatoes, chopped
1 extra zucchini squash, chopped
1/2 onion, chopped
2 tbsp olive oil
Fresh black pepper, to taste

Method:

1) In a skillet, saute olive oil and chopped onion until tender over medium heat. Add peeled zucchini heat for 2 minutes, tossing lightly until slightly less than "al dente".
2) Add remaining chopped vegetables. Add fresh black pepper, and gently toss. Cook an additional 2-3 minutes.
3) Gently toss in hearty dollops of pesto, stirring to coat "noodles" and vegetables. Serve warm.

*Top with goat cheese, flax seed, and/or red chili flakes.