Using your spiralizer of choice and spiralize your zucchini.
Place into a clean towel-lined large mixing bowl.
Sprinkle a dash of salt over zucchini.
Allow 20 minutes for the zucchini to release their juices. The juices should be captured by the towel. Before cooking the zoodles, using your hands or the towel to gently squeeze the remaining juices from the zucchini. This resting period is very important as we do not need the juices in this recipe.
Use a large saute pan to heat the oil and butter. I use medium heat.
Once heated add the spiralized zucchini zoodles and sun-dried tomatoes to the pan. Toss to coat. I like to use large kitchen tongs for this.
Allow to sauteing for 1 minute; 2 minutes max. We like our zoodles Al Dente which means they have a slight bite to them and they are not mushy.
Toss using the kitchen tongs, then top with the spinach, and cover, cooking until wilted. This will take a few minutes. You can toss to gently combine spinach and zoodles.
When to add in the pesto? If the zoodles finish cooking near the same time as the remaining dishes, I will add the pesto to the saute pan, toss to mix, and serve immediately. If the meal doesn't come off together, as planned, I will re-heat the zoodles adding the pesto at that time. This is a personal preference.
Top with toasted pine nuts.
Serve and enjoy!