Advertisement

Pesto and zucchini noodles pasta

14

  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
Pesto and zucchini noodles pasta

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 2 large zucchini, spiralled into noodle shape (6 cups)

  • 2 cups packed cilantro

  • 1/4 cup chopped onion

  • 1/4 cup chopped toasted pepitas

  • 1 serrano pepper, seeded and chopped

  • 1 garlic clove, chopped

  • 2 tbsp white-wine vinegar

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 cup olive oil

  • 1/2 cup ricotta or crumbled feta

  • parmesan, (optional)

Instructions

  • PLACE  zucchini spirals between 2 kitchen towels to absorb excess liquid, then transfer to a large bowl.

  • PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.

  • STIR pesto into zucchini until well coated. Sprinkle with feta, then divide among 4 plates and top with shaved parmesan.


Chatelaine Quickies: How to make zucchini-feta cakes

https://www.youtube.com/watch?v=FaTjIuLK04A


Nutrition (per serving)

Calories 369, Protein 8g, Carbohydrates 7g, Fat 36g, Fibre 2g, Sodium 331mg.
Excellent source of vitamin A.

Kitchen Tip: We used the Westmark spiral Vegetable & Fruit Slicer to make our zucchini noodles. No spiralizer? Use a vegetable peeler to peel long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. Use kitchen scissors to cut strips into manageable lengths.

Advertisement
Advertisement
Advertisement
Advertisement