Zucchini “Pasta” with Herb Pesto and Roasted Tomatoes

Since last summer I have been meaning to make a “pasta” dish out of zucchini – but for the dozen or so times I’ve been over to The Coastal Cupboard I would forget to purchase the spiralizer needed to make it.  Last week I finally made a successful trip!  The Coastal Cupboard offers three different spiralizers to choose from: there is the Mack Daddy of spiralizers by Gefu for about $50, another for about half that price, and one by Microplane for a mere $14.99.  I chose this one, as I wasn’t too eager to invest in a device I hadn’t yet used.

There are tons of zucchini pasta recipes you can find online, but I was perusing the Williams-Sonoma January catalog and they had a fabulous looking “Zucchini Noodles and Shrimp with Almond-Herb Pesto” recipe.  I skipped the shrimp this time around, but that almond-herb pesto is one that I will make again and again it was so tasty!  And, as you can see from my steps below, I decided to heat my zucchini in a cast iron skillet to serve warm pasta….maybe it was a typo in their recipe, but I was not tempted to eat a cold “pasta” with pesto in the dead of winter.  I also added roasted grape tomatoes – which is a fav in this house.

This is a great recipe for your next Meatless Monday –

Zucchini “Pasta” with Herb Pesto

Serves 4

Recipe adapted from Williams-Sonoma (link to their recipe above)

Ingredients:

2-3 garlic cloves, coarsely chopped

1/2 cup blanched slivered almonds

1/2 cup grated Parmesan cheese

Sea salt and freshly ground pepper, to taste

1 cup packed basil leaves

1/2 cup packed flat leaf parsley leaves

1/2 cup packed mint leaves

juice from 1 lemon (about 2 Tbsp)

1/2-3/4 cup extra virgin olive oil

3 large or about 4 medium zucchini, trimmed and run through the spriralizer

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For roasted tomatoes:

1 1/2 pints grape tomatoes

1 Tbsp extra virgin olive oil

Sea salt and freshly ground pepper, to taste

1.  Heat oven to 400 degrees F.  Toss grape tomatoes in olive oil and season with salt and pepper.  Roast on a baking sheet lined with aluminum foil for about 15 minutes, or until the tomatoes have burst and slightly caramelize.

2.  In a food processor fitted with a metal blade, combine garlic, almonds, cheese, salt and pepper and pulse until almonds are finely ground.  Add the basil, parsley and mint, olive oil and lemon juice and process until smooth.  In a large bowl, toss pesto with zucchini pasta.

3.  Heat a large cast iron skillet over medium heat and add 1 Tbsp olive oil.  Add pesto zucchini pasta and saute just until zucchini heated through.  Immediately portion zucchini among 4 dinner plates and add 1/4 of the roasted tomatoes to each plate.  Serve right away and enjoy!

 

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