Pesto Summer Squash Spaghetti

I was so excited to make something fun after I bought a spiralizer. I love a good vegetarian noodle meal and thought that pesto would be the perfect pairing with the other green veggies in this dish.

Ingredients:
5 summer squash, spiralized into spaghetti noodles
2 cups brussel sprouts, ends cut and halved
2 cups broccoli, cut in small pieces
salt and pepper, to taste

Pesto sauce:
4 cups spinach
1/3 cup olive oil
1/2 cup water
1 tsp salt
1 cup parmesan cheese, shredded
2 cloves garlic
1 package fresh basil leaves

Directions:
Blend all pesto sauce ingredients in the food processor. Add salt and pepper to taste. Add extra oil if too thick. Heat 2 tsp olive oil, and saute brussel sprouts and broccoli in a wok. Once softened, add spiralized summer squash and saute for 5 minutes. Add pesto, salt, and pepper and cook 8 minutes until veggies are cooked. Top with parmesan cheese when serving.