![]() ![]() Then, serve and enjoy! How can I customize Creamy Pesto Pasta with Zucchini? Stir it all together until it gets good and blended and gooey and so delicious-looking you can't wait any longer. Then, you can add back your cooked pasta, the pesto, cream cheese, and pasta water. To the onions, add the garlic and zucchini, cooking a few minutes more until the zucchini starts to become tender. Add cooking spray and then add the minced onions, cooking them in the butter and cooking spray until they are nice and softened, about 3-5 minutes. Next, heat the butter until it melts in a large saute pan. You can measure out the water with the tablespoons later when you need it, from the measuring cup. #Pesto pasta fullI will just take out a measuring cup full because it's easier to dip that into the water than to measure out the tablespoons at that moment. Be sure to reserve 2 tablespoons of the cooking water before draining entirely. (Or, double the recipe to ensure you'll have some left for tomorrow's meal!)įor the pasta and zucchini part of the recipe: Go ahead and cook the pasta first, according to package directions, except stop it from cooking about 2 minutes early so that when you cook it again with the sauce it doesn't get mushy. Store it in an airtight container in the fridge if you have any left. Scrape it down the sides as you process if needed. Get out your food processor and blend together the following: basil, water, Parmesan, pine nuts (or whatever nuts you are using), olive oil, garlic, lemon juice, salt, and pepper. This dish comes together quickly but is really made in two parts: the pesto, then the pasta and zucchini with the pesto mixed in. How do you make Creamy Pesto Pasta with Zucchini? If you've had a different experience with them and like them, let me know! I'm always up for trying new things. I know I have also seen frozen zucchini noodles but I really haven't had any desire to try those and they just seem like they'd be mushy and I'm not sure there's any way to get around that. I can also find pre-made zucchini noodles in the produce department of the grocery store that I can add to the dish. Plus, when you use high-fiber pasta, you get more fiber that keeps you feeling fuller, longer.Īnd, at least in my neck of the woods, zucchini are still in season and abundantly available at the farmers market. But, sometimes you just want to eat a fresh, healthy meal all the way around, and this dish definitely is just that. You all know I don't think carbs are the bad guy entirely. In doing so, I've easily added more nutrition into the dish and eliminated a lot of unnecessary carbs from the pasta. The other thing that makes this dish different from your traditional pesto-and-pasta recipe is that I use zucchini noodles in addition to the pasta. Often I use almonds, pistachios, or walnuts since they are less expensive. I used pine nuts, which are the most traditional, but any nut would work. This pesto recipe is packed with flavor from the basil and garlic and is also much lighter than traditional pesto since it has much less oil. I mix it into my hummus, drizzle it on salads and sandwiches, scramble it into my morning eggs, and have been using it in all kinds of dinners like this creamy pasta dish. I have been using pesto on everything lately. We can't get enough pesto in our house and also constantly make this Pesto Chicken and Pesto Skewers. You'll never believe this Creamy Pesto Pasta with Zucchini is actually good for you with under 350 calories and it's loaded with veggies, too. ![]()
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