Optional: black olives and pine nutsI didn't use these, but thought they would be good!
Dice the red bell pepper and tomato. Chop the basil and open the can of artichoke hearts. Let those drain in a colander (you may want to chop those, too...that's up to you!).
Use a spiralizer to create your zoodles. Once your noodles are cut, wrap them up in paper towel and squeeze to get any excess water out.
In a pan, sautee the bell pepper and tomato with 2 tsp olive oil until soft. Once your bell peppers and tomatoes are ready, add the zoodles, basil, spinach and artichoke hearts to the pan. Sautee together until your zoodles are soft (2-3 minutes or so).
Pour into a bowl. Squeeze half a lemon over the top. Add 8 tsps of pesto, and salt and pepper to taste (but go easy on salt if you're on the Fix!).
Cover and chill in the fridge for several hours.
Weight Watchers Points: per recipe, 9; per serving, 2.
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