Veggie noodles with deconstructed pesto sauce was the dinner move tonight. I was feeling pasta, but wasn't feeling the calories. Then I remembered I had a green and yellow squash in my fridge and bam, veggie noodles were born. Then I'm going over sauces in my head and garlic was the only thing really sticking out. My head glances over and I lock eyes with my basil plant. Boom, no brainer, pesto. However, I was in a hurry and the last thing I wanted to do was wash my food processor at the end of my shananigans. So, I started by heating some olive oil over medium heat, and throwing in some chopped garlic and pine nuts and began to sautee them a little. After a couple minutes, I chopped up my basil, gave it a few swirls and tossed in my veggie noodles, sea salt and black pepper. I tossed them around for about two minutes and they were perfect - I like mine a little crunchy, rather then totally soft to give them a little more texture. I finished with some parmesan cheese, but the dish was so tasty, it didn't need the cheese and would make a vegan eater very happy.
This dish took about 10 minutes to prepare (and eat ;)) So, for those busy bodies who are health conscious - this is your saving grace.