1. Heat olive oil on medium-high heat in skillet.
2. Add minced garlic, sliced onions, and sliced mushrooms.
3. Sauté until the veggies are cooked and tender, yet still remain crispy. Set aside.
4. Heat ¼ C pesto, add the spiralized zucchini noodles, and sauté on medium-high heat for 3 minutes while stirring
5. Add the sautéed onions/mushrooms and cherry tomato halves.
6. Add the remainder of the pesto.
7. Add nut butter.
8. Sauté for another 1-2 minutes, tossing frequently.
9. Season with salt, pepper, and red crushed pepper.

* To make pesto combine 2 C basil leaves, 2 T pine nuts, 2 cloves garlic in blender.  Slowly add in ½ C olive oil while blending until smooth, add ½ C grated Parmesan cheese and combine, briefly.