Zucchini Pasta \\ Guest Post By The Kitchy Kitchen
Today’s recipe is from Sweet Laurel’s own Claire Thomas and her blog The Kitchy Kitchen. Hope you enjoy! xoxo Laurel
Don’t you just love it when something good for you tastes wonderful? Zucchini “pasta” has been a pasta sub forever, and with good reason. It’s tender/toothsome quality, plus its absorbency makes it a great stand in for pasta. The thing to look out for though, is over cooking it. Too much heat and you’ll get a mushy, though still tasty, mess. For this version, I kept things simple and topped it with zucchini flowers, pesto, and some pine nuts, but feel free to dress it up with your favorite ingredients. This recipe would be wonderful with some fennel sausage if you wanted to make it a bit heartier. Enjoy!
Fresh Zucchini Pasta
For 2 dinner servings
3 medium zucchinis
2 tablespoons olive oil
2 tablespoons pinenuts
6 zucchini flowers
1/4 cup pesto
Garnish with Nutritional Yeast
Grate the zucchini sideways on a cheese grater. Bring a large pot of water to boil, add a big pinch of salt, and then the zucchini, cooking for 1 minute. If making the finished dish later, remove the zucchini and shock in an ice bath. Drain the zucchini and lightly dry on a paper towel, holding until ready to use. If making the finished dish right away, just drain the zucchini and add to the sauté pan, when directed to.
To serve, heat a large sauté pan over medium heat, add the olive oil, then the pine nuts. Cook, stirring every now and then, until lightly toasted, then add the zucchini flowers. Cook for about a minute, until the zucchini flowers are wilted, then add the pesto and the zucchini. Sauté for a few minutes, until everything is combined and hot. Pour into plates and top with nutritional yeast if you like. Enjoy!
2 cups (loosely packed) fresh basil leaves (about 2 bunches)
2 tablespoons pine nuts, toasted
1/2 garlic clove, coarsely chopped
1/4 cup mild extra-virgin olive oil plus more for drizzling
For bright green pesto that never goes brown, try blanching your basil in boiling water for 8 to 10 seconds, then shocking it in ice water. Dry the basil completely with paper towels before popping in the food processor.
Combine the pine nuts, garlic, and a big pinch of kosher salt. Puree until a thick paste forms. Add basil and blend, drizzling in the olive oil.