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Zucchini Pesto Pasta

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Hey everyone! GREAT new recipe for you! As you know I am always trying to find ways around eating processed flour products. This was quite good! The only downside was that it really cooked down A LOT! We left it on the stove top too long. BUT I tried it again the next day and cooked it very lightly and it was delicious.

SERVES 2

Ingredients: photo-1

  • 2 large zucchini
  • 1 1/2 TBS Pesto (instructions below)
  • Salt to taste
  • Sprinkle Pine Nuts on top. (Optional)

Directions:

NOTE: You can leave zucchini raw if preferred. 

Grate your Zucchini either with a mandolin slicer or cheese grater. The mandolin gave beautiful pasta-like strips.

On a large size pan and add roughly 2 TBS olive oil. Heat to High

Lay cut zucchini on paper towel and pat down to absorb some of the moisture.

Once pan is hot add zucchini. Cook for 1 minute.

Add pesto and cook for 1-2 minutes.

As soon as you begin to collect liquid at the bottom of the pan. Remove from heat and serve. The zucchini will continue to drain. If that bothers you, simply pour out the extra liquid.

Serves great with a side of chicken.

Hope you all enjoy this recipe! It will definitely be a new favorite of mine.

Living Satisfied!

PESTO:

Pesto is such an easy thing to make. However it does take a large amount of basil leaves. If you don’t have your own plant there are nice store bought items such as basil paste found in the fresh vegetable isle or Newman’s Pesto found in the sauce isle.

This recipe makes probably 3 TBS of pesto

Ingredients:

2 cups basil leaves. Not pressed down into cup.

2 cloves garlic

1 tsp salt

Directions:

Blend all ingredients together slowly adding olive oil until smooth.

Best stored in the freezer. Break off a piece when you need it.

Hope you all enjoyed this!

Living Satisfied!

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