Zucchini Pasta with Basil, Yogurt + Garlic

Overview

You can have your cake, and eat it too!
This veggie pasta is as satisfying as the real thing. Or maybe more! All you need is a handy spiralizer to make these beautiful noodles from zucchini. 

Ingredients

  • 5 medium zucchini
  • 2 ounces parmesan cheese, cut into chunks, optional 
  • 2 cloves of garlic
  • sea salt+pepper, to taste 
  • a pinch of red hot chili pepper, optional 
  • 1 cup of slightly packed fresh basil leaves
  • 1/4 cup virgin olive oil 
  • 1/3 cup full-fat, plain yogurt
  • chopped arugula, spinach or kale, and fresh tomato slices, for serving

Preparation Method

  1. Using a Spiralizer (photo below), make noodles out of the zucchini.  In a food processor, add the cheese (if using), garlic, a pinch each of salt, pepper + chili pepper. Pulse until fine.  Add basil leaves and pulse again.  Pour olive oil into the feed tube slowly and pulse.  
  2. Place zucchini noodles in a large serving bowl.  Add the prepared pesto, and yogurt, and toss until noodles are coated.  Don’t overdress the noodles.  It will take a couple of minutes to get the noodles all coated – just keep tossing.  If the pesto+yogurt sauce is a little too thick, you can add a touch more oil or a bit of water, but don’t overdo it. Serve immediately on top of a plate of leafy greens – you don’t want it to sit too long.   
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Paderno Spiralizer, 3-Blade Fr. Williams Sanoma

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