Ingredients
Roasted Tomatoes
- 1 cup cherry tomatoes
- 1/2 tbsp olive oil
- 1/4 tsp Sea salt
Pesto Potato Noodles
- 2 tbsp olive oil
- 4 cups white potatoes spiralized
- 1 tsp Sea salt
- 1/4 cup Pesto
- 1 cup coconut milk canned, whole fat
- 1/2 tbsp white wine vinegar
- 1 cup Spinach
Servings: people
Units:
Instructions
Roasting the Tomatoes
- Preheat oven to 400 ºF and line a baking sheet with parchment. Spread tomatoes onto the sheet, drizzle with olive oil, sprinkle with salt. Roast 15-20 minutes, tossing halfway. Remove from oven and set aside.
Pesto Potato Noodles
- Spiralize potatoes and trim to manageable noodle size.
- In a large skillet (we used cast iron), heat oil to medium low. Add potatoes, salt, and pepper and toss to season evenly. Sauté 10-12 minutes, stirring frequently, until potatoes are tender. Remove from the skillet and set aside in a bowl.
- Using the same skillet, (or a fresh one, if desired) add the pesto and sauté on low heat for 2-3 minutes. Add coconut milk and white wine vinegar and simmer 8-10 minutes, stirring occasionally. Add spinach, tomatoes, and potato noodles and toss to combine.
- Serve and enjoy!
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