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.
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
handful heirloom grape tomatoes
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.