Zucchini “Pasta” with PestoWritten by Karen on August 2nd, 2010
I have fun with food. Love bringing home fresh veggies from the farmers’ market and whipping up new dishes based on what’s in season. I love gadgets, too – not the fancy ones, but those that make our lives easier in the kitchen. Of course, there’s the food processor, and the blender, the Microplane, and the mandoline. Now if you haven’t played with one yet…making noodles is a great way to start…
There are many different styles (and prices) for mandolines. Mine is in the middle and works great. The key is to buy one with a few attachments so you can slice food into different shapes. And how fun is it to make your own ‘spaghetti’ using a vegetable? F-U-N.
Zucchini is going gangbusters in gardens and farmers’ markets. It’s quite a versatile veggie that has many applications. I’ve made everything from zucchini ‘carpaccio’ to zucchini bread these past few weeks. But still my favorite standby for an easy, fresh dish is shredding zucchini in the form of noodles.
Zucchini “Pasta” with Pesto (one zucchini will yield about 2 servings)
Any type of sauce works here. I have used a marinara with mushrooms, and lemon/olive oil with Sweet 100 tomatoes and toasted pine nuts. The kids love it, too!
1-2 long summer squash, ends trimmed
One clove garlic, minced
1 TB olive oil
Your favorite pesto
2-4 oz. feta cheese
Using ‘toothy’ blade, grate squash lengthwise on mandoline to create spaghetti-type noodles.
In wide skillet, saute garlic in olive oil for just a minute until fragrant. Add ‘noodles’ and saute for about 5 minutes, until slightly soft.
Stir in pesto to taste. Add feta and top with chopped nuts, if desire. Serve immediately.
This post is part of Pennywise Platter.