Delectable Zucchini Pesto Pasta

by Claire Thomas

Don't you just love it when something good for you tastes wonderful? Yes, I added cheese and olive oil, but still, baby steps. Zucchini "pasta" has been a pasta sub forever, and with good reason. It's tender/toothsome quality, plus its absorbency makes it a great stand-in for pasta. The thing to look out for is overcooking it. Too much heat and you'll get a mushy, though still tasty, mess. For this version, I kept things simple and topped it with zucchini flowers, pesto, and some pine nuts, but feel free to dress it up with your favorite ingredients. This recipe would be wonderful with some fennel sausage if you wanted to make it a bit heartier. Enjoy!

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