entrées

zucchini ribbon pasta

I won’t try to convince you that zucchini pasta taste just like regular paste. It doesn’t. It’s zucchini. It tastes like you’re eating a crap load of vegetables. However, I will tell you that it does taste pretty damn good. Ribbon sliced zucchini is fresh, crunchy, and light. Add a hearty helping of homemade pesto and it gets fairly delicious. 

But it’s not pasta. It’s zucchini. Healthy, good-for-you, tons-of-vitamins-you-can-feel-good-about zucchini. 

So give it a whack. What’s the worse that can happen? You give your waistband a break for a night. 

 

serves 4

–pesto–

2 - 3 c basil

2 Tbl olive oil

1 small yellow onion, diced

1/4 c sliced almonds

2 tsp red wine vinegar

red pepper flakes

s + p

–pasta–

handful heirloom grape tomatoes

olive oil

2 zucchinis

parmesan

 

Preheat oven to 450º.

In a food processor, add basil, onion, and almonds. Roughing pulse a few times. 

While the processor is on, slowly pour in olive oil & vinegar. 

Turn off, scrape down edges, and again turn on until pesto is smooth and creamy. Add more oil if needed. 

On a lined baking sheet, toss a handful of tomatoes with olive oil and roast in the oven for 10 minutes, or until the tomatoes have slightly burst. Let cool. 

With a vegetable peeler, peel long ribbons from the zucchini and lay flat on a paper towel. Let the ribbons sit for a few minutes as the water is extracted and absorbed by the towel. 

In a large bowl, toss together the zucchini and a generous helping of the pesto. Keep the leftover pesto in an air tight container int he fridge for up to 3 days. 

Divide pasta into bowls, top with the roasted tomatoes and thick shavings of parmesan cheese.