large zucchini, spiralled into noodle shape (6 cups)
chopped toasted pepitas
serrano pepper, seeded
garlic clove, chopped
egg pappardelle pasta
crumbled feta or ricotta
- PLACE zucchini spirals on a kitchen towel to absorb excess liquid.
- 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.
- COOK pasta in a pot of salted boiling water following package directions, until tender, 7 to 8 min. Reserve 1/4 cup cooking water before draining the pasta. Return pasta to pasta pot.
- STIR reserved pasta water, pesto, zucchini and feta into pasta until well coated. Scoop onto 4 plates and top with shaved parmesan.
Protein 15 g
Carbohydrates 51 g
Fat 39 g
Fibre 4 g
Sodium 802 mg
Excellent source of folate
Chatelaine Quickies: How to make zucchini-feta cakes