I’ve really gotten into some healthier recipes lately. I think that’s because I’ve found found some healthy recipes that actually taste good, and that’s a huge accomplishment to me. I eat what tastes good – life is too short to eat things that taste… well, like cardboard. You feel me, right?
I’ve done some raw cucumber pasta recently, and it’s one of my favorite dishes. I can’t even tell you how many times I eat it for lunch. But, now I’ve taken a different veggie approach to pasta – this time with zucchini. I know I’m certainly not the first person who’s ever done zucchini pasta, and probably not anywhere close to the first one who ever thought of mixing pesto with it… but hey, I did think of it on my very own – and that’s something right? Even if a zillion other people may have thought of it on their very own too.
What got me thinking of it was stopping in my local butcher, and me noticing that they just started offering fresh house made pesto. I have a huge crush on pesto by the way. It’s full of yum. Food crushes – the one crush you can still have while married. Well, that and Johnny Depp…. and Mathew McConaughey. But don’t tell my other half I said that.
Now, I’m all flustered.
Oh yeah, pesto zucchini pasta.
Seriously, you’ll wanna try this. And, if you have any pasta loving diabetics in your family – they will love you forever for introducing this to them. Carb free pasta y’all – full of healthy good mojo vibes too.
It’s super basic, but you can add a few other things to customize it to make it your own.
Here’s what you need – and here’s some mix-in ideas for you too.
- zucchini (3 zucchinis feed 2 people, decrease/increase to go from there for how many servings you need)
- fresh Parmesan cheese – shredded
- olive oil (just a drizzle)
- fresh grated pepper (optional, unless you’re a pepper addict like me… then it’s mandatory)
- cherry tomatoes (optional)
- Other mix-in ideas: artichoke hearts, snap peas, black olives, sundried tomatoes, asparagus, garlic, etc
Use a vegetable peeler to slice your zucchini into thin pasta like ribbons. You can peel your zucchini beforehand, or leave the peel on… it’s a personal preference really. I like to peel mine first, but that’s just me. You can also use a vegetable spiralizer to make more professional looking vegetable pasta, but I don’t really find that necessary.
Drizzle a little bit of olive oil in a hot skillet. Stir in the zucchini ribbons.
Cook for just a couple of minutes until the ‘pasta’ is tender. This won’t take long at all.
Add in a dollop or two of pesto. Use as much or as little as you like, depending on your tastes.
Mix it in, and turn off the heat. This will just allow the pesto to get warm without overcooking the zucchini ‘noodles’.
Transfer to a dish, & sprinkle with fresh Parmesan cheese.
Top with any other toppings you wish. I kept it simple this time, and just added a few cherry tomatoes.
- 3 zucchinis (to feed 2 people, decrease/increase as needed)
- pesto (a few dollops, or to taste)
- fresh Parmesan cheese (to taste)
- olive oil (just a drizzle)
- Optional toppings: black pepper, artichoke hearts, cherry tomatoes, sundried tomatoes, black olives, asparagus, etc
- Using a vegetable peeler, make ribbons from the zucchini. Saute the zucchini ribbons in a drizzle of olive oil in a hot skillet for a couple of minutes til tender. This won't take long. Mix in the pesto, stir - and remove from the heat.
- Transfer to a dish, sprinkle with fresh Parmesan cheese and any other ingredients you wish to top with.