Pesto and zucchini noodles pasta

10

PREP TIME

15 min

TOTAL TIME

15 min

Serves

4

Pesto and zucchini noodles pasta

Photo, Erik Putz.

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

[bc_video video_id=”5012907625001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 369,
  • Protein
  • 8 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 36 g,
  • Fibre
  • 2 g,
  • Sodium
  • 331 mg.
  • 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.

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