Real Recipe: Zucchini Pasta with Pesto

Whoa, I’ve missed two days of posting! Tuesday I didn’t post as it was a bit crazy around here. Soccer is starting in 4 days after all :) And yesterday I was hanging out with the bf’s niece and nephew most of the day. They are seriously so cute (but I suppose all little kids are, aren’t they?!).

Anyway, here’s how the “detox” week is going:

Tuesday

Breakfast – Smoothie with banana, frozen mixed berries, a scoop of my “green” energy powder, hemp milk (which I’ve decided I like better than almond milk! Much creamier texture – mmm mmm), and a tablespoon of almond butter.

Lunch – Leftover sautéed kale and white beans with rice (from Day 1) http://eatcleanwithkate.com/sauteed-kale-with-white-beans/

Snack – Peach and trail mix

Dinner – Zucchini noodles with pesto and roasted rosemary red potatoes

Have never in my life made zucchini noodles, and they actually turned out really well! Next time I would make sure to fully dry the zucchini with paper towels first (as it is a bit watery). All in all definitely a dish I’d make again. And when I’m not pretending to be vegan, I’ll add some some parmesan cheese on top :)

Here’s the delish recipe:

(Adapted from http://www.topwithcinnamon.com/2013/06/lazy-girls-zucchini-spaghetti-no-fancy-tools-required-with-peas-creme-fraiche-and-pesto.html)

Zucchini Pasta with Pesto

Ingredients:

2 large zucchini

2 TBSP favorite pesto

3/4 cup frozen peas

1 clove garlic, minced

2 TBSP olive oil, for sautéing

salt and pepper to taste

lemon zest and parmesan for serving (optional)

Directions:

Wash zucchini, and then run lengthwise against a box grater (or use a mandolin, or a spiralizer, or whatever works best for you!) until you’ve created long zucchini strips (pasta)

Gently pat down zucchini strips with paper towels until most of the extra moisture is absorbed (don’t skip this step!)

Add 2 TBS oil to pan and sauté garlic until fragrant (about 30 seconds)

Add in zucchini strips and saute until tender, about 3 or 4 minutes (be sure to stir frequently as to not let burn!)

Add in pesto and stir to coat zucchini evenly

Add in frozen peas (they will defrost) and stir to combine

Once peas are defrosted, serve immediately

Optional: Grate over parmesan cheese

Enjoy!

This picture really doesn’t do this dish justice. First off, when I plated and tried to take a picture the first time around, my phone battery was too low (yes, I use my phone as a camera until I can afford one of those sweet, fancy, looking things!) to take the actual picture. And being I was hungry I couldn’t be bothered with waiting for it to charge enough to take. So this is plated up cold the next day, and thus, not looking as hotsy totsy (as my mom would say!). Still delicious though!

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Zucchini Pasta with Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Delicious zucchini pasta with pesto. Vegan and gluten-free, perfect for a light lunch or dinner!
Ingredients
  • 2 large zucchini
  • 1 TBSP favorite pesto
  • ¾ cup frozen peas
  • 1 clove garlic, minced
  • 2 TBSP olive oil, for sautéing
  • salt and pepper to taste
  • lemon zest and parmesan for serving (optional)
Instructions
  1. Wash zucchini, and then run lengthwise against a box grater (or use a mandolin, or a spiralizer, or whatever works best for you!) until you've created long zucchini strips (pasta)
  2. Gently pat down zucchini strips with paper towels until most of the extra moisture is absorbed (don't skip this step!)
  3. Add 2 TBS oil to pan and sauté garlic until fragrant (about 30 seconds)
  4. Add in zucchini strips and saute until tender, about 3 or 4 minutes (be sure to stir frequently as to not let burn!)
  5. Add in pesto and stir to coat zucchini evenly
  6. Add in frozen peas (they will defrost) and stir to combine
  7. As soon as peas are defrosted, serve immediately
  8. Optional: Top with grated parmesan cheese and lemon zest

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