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
Ingredients
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2
zucchini
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1/2 cup
olive oil
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3
cloves garlic
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2 cups
fresh basil leaves
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1/4 cup
halved walnuts
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2 ounces
parmesan cheese
Directions
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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.
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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.
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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.
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Prepare a bowl of ice water.
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Heat water under a steamer basket. When boiling, add the zucchini ribbons to the steamer basket and cover. Cook for 1½ - 2 minutes.
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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.
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Toss the zucchini ribbons in the pesto and top each individual serving with additional parmesan and cherry tomatoes.
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