I love pasta, but in the summer I crave something lighter, fresher and cooler than warm strands of linguine draped in marinara and cheese. The perfect solution? Zucchini pasta.
Buy yourself a spiralizer. This little kitchen gadget is a teeny wonder. This is the one I use and I love it. Easy to clean too.
(Note: The spiralizer is best for zucchini and carrots only.)
Start by spiraling your zucchini. One per person should be sufficient. The spiralizer will leave the zucchini in continuous strands, so a few chops of the "pasta" at the end will make eating easier.
Make your pesto. In a food processor, combine basil, spinach, parmesan, garlic, lemon juice, olive oil, salt and pepper to taste. Pulse until mixture is smooth and combined. You may need to scrape the sides of the processor down a few times in between pulses. Add a bit of olive oil if the mixture isn't coalescing.
Place your "pasta" in a bowl, add fresh halved cherry tomatoes, and toss with the pesto mixture.
Enjoy with a cool refreshing beverage - I made a Tazo Herbal Iced Tea and added a splash of strawberry lemonade.
Stay tuned for fall and winter recipes using the spiralizer!
- 1 zucchini
- 3/4 cup cherry tomatoes
- 1 lemon - juice only
- 1 clove garlic
- 3/8 cup parmesan cheese
- 1/8 cup pine nuts
- Olive oil (1-2 tbs)
- Fresh basil (8-12) leaves
- Spinach - two handfuls
- Salt and Pepper to taste