Zucchini "Pasta" with Mint Pesto
Serves 4 to 6.
Ingredients
- 1 cup firmly packed fresh mint leaves
- 1/3 cup vegetable stock or canned broth
- 3 Tbs. grated asiago cheese, plus extra for garnish (optional)
- 2 large garlic cloves, cut up
- 2 tsp. olive oil
- 3 yellow summer squashes, about 3/4 lb. total
- 3 zucchini, about 3/4 lb. total
- 1/4 cup chopped shallot
- 1 1/2 tsp. dried thyme
- Salt and freshly ground pepper, to taste
Directions
In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.
Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.
Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.
Transfer to a warmed serving dish and toss with extra cheese. Serve hot.
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Rated 4 out of
5
by
Megscooking from
Great flavor
My husband made this for me for my birthday dinner with friends. The flavor is great, a fresh twist on pesto. He did edit and made this into a pasta dish. He used less yellow squash/zucchini ribbons and added them along with the pesto over linguini pasta. Yummy! One day I will try to make this recipe as it is written. Note: I recommend the Williams-Sonoma pasta. It is worth it!
Date published: 2013-12-27
Rated 2 out of
5
by
Oaklandfoodie from
Mixed reaction to this recipe
Although I loved the recipe, no one else did. I really liked the mint flavor with the juliennes. I also enjoyed using my mandolin!
Date published: 2013-04-26