1 cup of Yellow Squash Noodles
https://www.amazon.com/Whole-Foods-Market-Summer-Noodles/dp/B07CBNRLBY/ref=sr_1_sc_1_a_f_it?ie=UTF8&qid=1544361758&sr=8-1-spell&ppw=fresh&keywords=Yellow+Squash+Nood
1 cup of Zucchini Noodles
https://www.amazon.com/Whole-Foods-Market-Zucchini-Noodles/dp/B07BZPHFV4/ref=sr_1_1_f_f_it?s=amazonfresh&ie=UTF8&qid=1544362190&sr=1-1&fpw=fresh&keywords=zucchini+noodles+fresh
1 cup of diced sauteed Portobello Mushrooms
2 Tbls Sp of Pesto Sauce
Goya All Purpose Seasoning Salt
Dried Parsley
Pine nuts
In a Saucepan saute noodles over medium heat for about 5-7 minutes. In a Separate Saucepan saute sliced Mushrooms with EVOO. When done mix Pesto Sauce into noodles and sprinkle with Pine nuts and dried parsley. Add Olive oil and salt to taste.
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