I LOVE it when I make something, “force” my husband to eat it and he is pleasantly surprised. I had made this “pasta” dish for myself knowing that Angelo doesn’t like zucchini. After my first bite it was so good I insisted on him trying one bite. The conversation went something like this:
“Mmmmmmhmmm you HAVE to try this”-me(while I’m getting a bite prepared for him on my fork)
“No I hate zucchini”-Angelo
“Yes, you really have to try it”-me as I shove the fork in front of his face, at this point he knows I’m not giving up until he has at least one bite, which he reluctantly takes, then his eye light up and he says,
“Wow(pause here for as he savours every flavor)…..it is really good, can you make me some?”-Angelo
In the winter time we eat a lot of whole grain or artichoke flour pasta. During the summer I just don’t crave it. I like lighter meals, I’m usually craving locally grown foods, and mostly buy and prepare foods I can get at the farmers market or CSA. I’ve been reading about different zucchini pastas online but since I am so familiar with making different pastas for Angelo and I in the winter I just thought I would try a recipe I normally make and substitute noodles with zucchini. The results are a satisfying, light summer dish and no pasta noodles mean its gluten free. You can play around with the ingredients, use what you can find at your local farmers market.Pesto Zucchini Pasta
- two zucchini
- 1/2 cup onions chopped
- 1 tbsp butter
- 2 tbsp coconut oil
- 1/2 cup peas
- 2 handfuls of green beans cut into thirds
- 4 garlic cloves minced
- 1/2 pint cherry tomatoes
- 1/4 cup pesto
- Parmesan(optional garnish)
- salt and pepper
- Shred zucchini with a mandoline slicer or you can use a spiral vegetable slicer. Either way you’ll want zucchini to look like thin spaghetti noodles. Set zucchini aside.
- Place a medium sized pan over medium head add butter, coconut oil and onion. Saute until onions are translucent about 5 minutes.
- Add green beans and peas cook until green beans become somewhat tender but not mushy(unless desired) 5-7 minutes. Flavor with salt and pepper.
- Add minced garlic, cherry tomatoes and pesto. Mix veggies so pesto evenly coats green beans and peas, turn head down to low-medium.
- Add zucchini to pan. Mix evenly so pesto sauce covers all the zucchini. Add a splash of water if sauce is too thick. Season with salt and pepper to taste. Sprinkle with a little fresh Parmesan and you are ready to eat!