Zucchini Pasta with Pesto
Jennifer Vigil Oct 7, 2013
Zucchini the prolific producer in our garden. We've all been there. We get excited in spring pouring over the seed catalogs dreaming about our summer garden. There are the standards, the musts...tomatoes, cucumbers, maybe beans and of course zucchini. But when that huge harvest comes in we are scrambling to come up with recipes for using all that zucchini. There is only so much zucchini bread one can eat or make, even if one freezes it.
This recipe is creative and a great way to utilize zucchini. This is also great for anyone who is on a gluten free diet but wants the feel and taste of pasta.
It is fast and can be made hot or cold. The only tools needed are a grater, mandoline, or julienne peeler.
- 1-2 large or 4 small zucchini grated/ julienned
- Pesto (you can get it in a jar or make your own)
- 1 pint of Cherry tomatoes (optional)
- Pine nuts (optional)
- Parmesan cheese
Cut off the ends of the zucchini and grate/ mandolin/ julienne the zucchini making long "noodles" with the zucchini. This can be served hot or cold. If you want it cold, toss with pesto add nuts and tomatoes. For a hot dish, sauté the zucchini in a pan with olive oil on medium heat for 2-3 min. Then toss with pesto, cherry tomatoes, and shave parmesan on top.
To make it more of a pasta primavera, add additional seasonal vegetables. Suggested additions: sautéed mushrooms, peppers, broccoli, beans, asparagus, or carrots.
For a Greek flare: add crumbled feta and kalamata olives along with the cherry tomatoes.