Pesto Zoodles

Ingredients

• 1 tablespoon olive oil
• 4 small zucchini, cut into noodle-shape strands
• 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
• 3 tablespoons pesto, or to taste
• Salt and ground black pepper to taste
• 2 tablespoons shredded white Cheddar cheese, or to taste

Directions

Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.

Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.

Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.