Zucchini Pesto Pasta
Moving to a gluten free diet has its challenges. For the most part, it has been easy except some of my favorite foods, pasta. I’m half Italian, and I do love pasta. I used to make it from scratch and would enjoy nothing more than to entertain friends with homemade ravioli. Having to think how I can still enjoy foods I love in a different form is something I continue to try. This zucchini pesto pasta has turned out to be my favorite dish. Yes, I know it may not seem possible that zucchini can even resemble pasta but let me tell you, try it and I promise, you will be amazed.
Zucchini Pasta serves 4
- 8 Large zucchini
- 4 cloves garlic minced
- 1 small white onion diced
- 4 Tbsp olive oil or coconut oil
- pesto sauce(see recipe)or store bought
- grated parmesan cheese
Pesto Sauce
- 2 cups fresh basil leaves
- 2 garlic cloves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3-2/3 cup olive oil(slowly adding to food processor until desired consistency)
- 1/2 cup grated parmesan
- 1/4 cup toasted pine nuts(optional)
In a medium sauce pan add oil and minced garlic. Saute until lightly brown and fragrant, add diced onion continue to stirring until translucent. Meanwhile using your noodle spiralizer Paderno Vegetable Spiral Slicer
Variation: Add ground turkey and toss
To make pesto sauce add all ingredients in food processor except the oil. Slowly drizzle in while pulsing, adding as much as you’d like to desired consistency. I tend to go lighter on the oil. I usually make several batches and freeze in jars. Pesto freezes great and is easy for a quick weekday dinner.
