PESTO & ZUCCHINI NOODLES PASTA
Prep 15 Min. | Total 15 Min. Serves 4
The texture of zucchini makes it a perfect substitute for pasta. Plus, a quick pumpkin seed pesto means you can be healthy without sacrificing flavour.
2 large zucchini, spiralled into noodle shape (6 cups)
2 cups packed cilantro
1/4 cup chopped onion
1/4 cup chopped toasted pepitas
1 serrano pepper, seeded and chopped
1 garlic clove, chopped
2 tbsp white-wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1/2 cup ricotta or crumbled feta
Parmesan (optional)
1. Place zucchini spirals between 2 kitchen towels to absorb excess liquid, then transfer to a large bowl.
2. Pulse cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tablespoons to scrape down sides with a spatula.
3. Stir pesto into zucchini until well coated. Sprinkle with feta, then divide among 4 plates and top with shaved Parmesan.
Kitchen tip: We used the Westmark spiral Vegetable & Fruit Slicer to make our zucchini noodles. No spiralizer? Use a vegetable peeler to peel long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. Use kitchen scissors to cut strips into manageable lengths.