- Melt butter in a small saucepan over medium-high heat.
- Add flour; whisk until smooth.
- Add half-and-half; cook, whisking constantly until the mixture starts to thicken.
- Add pesto; whisk until combined. Remove from heat; set aside.
- Heat oil in a large skillet over medium-high heat.
- Add tomatoes, garlic and salt. Cook, stirring occasionally until the tomatoes burst and the garlic is fragrant for 3 to 4 minutes.
- Add broccoli, bell pepper, carrots and the pesto mixture; cook, stirring occasionally, until the broccoli softens, about 4 minutes.
- Add zucchini noodles; toss gently to combine. Cook, gently tossing constantly, until the mixture is hot and the zoodles are coated with sauce, about 2 minutes.
- Divide evenly among 4 bowls; top with Parmesan and basil.
Tips:
May add onion (add in with tomatoes and garlic) and mushrooms (add in with vegetables) or grilled chicken breast pieces if desired. Look for packages of fresh zucchini noodles in the produce department, or make your own zucchini noodles; you'll need about 2 large zucchini for 6 cups of "zoodles."
