The season for Zucchini is upon us and there is nothing that makes better vegetable pasta. Finding a great sauce to pair with it that will enhance it’s flavor and complete the dish, can be easily found in this wonderful Fresh Spinach Pesto recipe. That is how I came up with Zucchini Pasta with Fresh Spinach Pesto and Sundried Tomatoes.
The pesto is quick and simple to make by blending all of the ingredients together in a food processor. If you don’t own a food processor, just use your Bullet, Ninja or blender. Nothing could be simpler!
I added some oil marinated sundried tomatoes and a sprinkle of Parmesan cheese to enhance the flavor and it turned out sensational!
The key is not to overcook your zucchini. It is best served tender crisp and just heated through. If you cook it too long, it will become wet and soggy and will loose it’s wonderful fresh light flavor. A minute or two is all you need in a preheated “hot” pan. It’s so quick and easy!
ZUCCHINI PASTA WITH FRESH SPINACH PESTO AND SUNDRIED TOMATOES
Serves 2
Ingredients
- 2 medium zucchini, spiralized with the shredder blade to make spaghetti like spiral strands
- 2/3 cup fresh spinach pesto (see recipe below)
- 4 whole sundried tomatoes packed in oil
- 1/8 cup freshly grated Parmesan cheese
Directions
- Remove excess water from zucchini with paper towel or clean dish towel. Use kitchen shears to cut pasta, shortening any long strips. Slice the sundried tomatoes in strips.
- Heat medium size non stick fry pan over medium heat and add sundried tomato strips with their residual oil. Saute for 2-3 minutes. Turn up heat to medium high. Add zucchini pasta and quickly stir fry until just heated through, about 2 minutes. Make sure not to overcook or zucchini will release water. Immediately remove from pan.
- In same fry pan, add spinach pesto and heat for 30 seconds. Remove pan from heat. Return pasta mixture to pan and stir until combined.
- Serve immediately garnished with fresh Parmesan cheese.
Yield – 2 cups
- 2 cups fresh spinach leaves, cleaned and stems removed
- 1/2 cup Italian parsley
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh grated Parmesan cheese
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Place all ingredients in food processor and process to a fine paste.
- Taste and adjust seasonings and transfer to a glass container. Top with a thin layer of olive oil to prevent the pesto from discoloring.
- Will keep for several weeks in the refrigerator.
- If you only use a portion at a time, add olive oil over any exposed surface each time you save it.
(Printable recipes can be found in my recipe index under Side Dishes and Sauces)