Pesto Zucchini Pasta

Posted by on Jul 16, 2012 in Blog, Dinner | 1 comment

Pesto Zucchini Pasta

In the winter time I eat a lot of whole grain or artichoke flour pasta.  During the summer I just don’t crave it.  I like lighter meals and I usually crave locally grown foods all coming fresh from the farmers market.  I’ve been reading about different zucchini pastas online and I love to experiment. This was the first recipes I tired and the results are a satisfying, light summer dish with pasta noodles making this a great gluten free option.  You can play around with the ingredients,  use what you can find at your local farmers market.  What makes this dish even better?  It’s ready in less then 20 minutes, no excuses get to cooking!

Pesto Zucchini Pasta

Ingredients(serves two):

  • two zucchini
  • 1/2 cup onions chopped
  • 2 tbsp butter or coconut oil
  • 1/2 cup peas
  • 2 handfuls of green beans cut into thirds
  • 4 garlic cloves minced
  • 1/2 pint cherry tomatoes
  • 1/4 cup pesto
  • Parmesan(optional garnish)
  • salt and pepper

Preparation:

  1. Shred zucchini with a mandoline slicer or you can use a spiral vegetable slicer.  Either way you’ll want zucchini to look like thin spaghetti noodles. Set zucchini aside.
  2. Place a medium sized pan over medium heat add butter, coconut oil and onion.  Saute until onions are translucent about 5 minutes.
  3. Add green beans and peas cook until green beans become somewhat tender but not mushy(unless desired) 5-7 minutes. Flavor with salt and pepper.
  4. Add minced garlic, cherry tomatoes and pesto.  Mix veggies so pesto evenly coats green beans and peas, turn heat down to low-medium.
  5. Add zucchini to pan.  Mix evenly so pesto sauce covers all the zucchini.  Add a splash of water if sauce is too thick.  Season with salt and pepper to taste.  Sprinkle with a little fresh Parmesan and you are ready to eat!
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1 Comment

  1. My roommate and I fell in love with this recipe, but we didn’t have a mandolin slicer to make the zucchini pasta. Instead we settled for a veggie peeler and it worked just as well 🙂 Little thicker pieces but absolutely delicious! Thanks for the awesome recipe Linds!! XO

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