Pesto And Zucchini Noodles Pasta
14
- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
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.
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.