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Author Notes: Lighten up your weekly pasta night by subbing zucchini ribbons for heavy pasta in this zucchini pesto pasta dish. Perfect for summer! —Deborah Davis
- 2 zucchini
- 1/2 cup olive oil
- 3 cloves garlic
- 2 cups fresh basil leaves
- 1/4 cup halved walnuts
- 2 ounces parmesan cheese
- To make the pesto, combine the fresh basil, olive oil, garlic, salt, pepper, and walnuts in a food processor. Puree until no large pieces remain.
- Cut zucchini into ribbons by running peeler along the zucchini long ways. Save the inner seedy part for another recipe. Two zucchinis will make about 1½ - 2 cups of pasta.
- Salt the zucchinis and place in a colander. Let them sit for about 10 minutes then pat dry as best you can with some paper towels.
- Prepare a bowl of ice water.
- Heat water under a steamer basket. When boiling, add the zucchini ribbons to the steamer basket and cover. Cook for 1½ - 2 minutes.
- Toss the zucchini noodles into the ice bath for 1 minute. Pour into a colander to drain off the cold water and pick out any remaining ice cubes.
- Toss the zucchini ribbons in the pesto and top each individual serving with additional parmesan and cherry tomatoes.