PESTO & ZUCCHINI NOODLES PASTA

Prep 15 Min. | Total 15 Min.

Serves4

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.