Zucchini "Pasta" with Mint Pesto

Zucchini "Pasta" with Mint Pesto

Zucchini "Pasta" with Mint Pesto is rated 3.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 to 4 Serves 4 to 6.
For a dish with more dramatic contrasts of color, use only the squash flesh that includes some of the colored skin. In this case, you will need about 8 green and 8 yellow squashes.

Ingredients:

  • 1 cup firmly packed fresh mint leaves
  • 1/3 cup vegetable stock or canned broth
  • 3 Tbs. grated asiago cheese, plus extra for
      garnish (optional)
  • 2 large garlic cloves, cut up
  • 2 tsp. olive oil
  • 3 yellow summer squashes, about 3/4 lb. total
  • 3 zucchini, about 3/4 lb. total
  • 1/4 cup chopped shallot
  • 1 1/2 tsp. dried thyme
  • Salt and freshly ground pepper, to taste

Directions:

In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.

Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.

Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.

Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.

Transfer to a warmed serving dish and toss with extra cheese. Serve hot.
Serves 4 to 6.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).
Rated 4 out of 5 by from Great flavor My husband made this for me for my birthday dinner with friends. The flavor is great, a fresh twist on pesto. He did edit and made this into a pasta dish. He used less yellow squash/zucchini ribbons and added them along with the pesto over linguini pasta. Yummy! One day I will try to make this recipe as it is written. Note: I recommend the Williams-Sonoma pasta. It is worth it!
Date published: 2013-12-27
Rated 2 out of 5 by from Mixed reaction to this recipe Although I loved the recipe, no one else did. I really liked the mint flavor with the juliennes. I also enjoyed using my mandolin!
Date published: 2013-04-26
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