zucchini pesto pasta

This was dinner last night, along with Heidi Swanson’s Fruit Salad from Super Natural Every Day. (Who knew fresh-squeezed orange juice, fresh mint, and a drizzle of honey makes fresh fruit taste even better?)

zucchini pesto pasta
makes about 2 cups pesto, or about 4 servings total

Brad modified a Pasta Con Crema Di Zucchine recipe (fancy, right?) to leave the vegetables raw–he calls it “a green smoothie served over pasta.” I suggested adding lemon juice because I have to earn my keep around here somehow.

10 oz. fresh mushrooms, thinly sliced
coconut oil
1/4 cup onion, diced

3 Tablespoons extra virgin olive oil
1 small onion
2 garlic cloves
2 zucchini, cut into 1-inch pieces
1 cup fresh basil
1/4 cup fresh parsley
2 Tablespoons shredded Parmesan Reggiano
juice from 1/2 lemon

freshly cooked spelt or sprouted grain pasta

In a saute pan, melt about a teaspoon of coconut oil. Add onion and mushrooms and saute until golden brown. Set aside.

Combine onion, garlic, zucchini, basil, parsley, Parmesan, and lemon juice in a Vitamix or blender. Blend until smooth, pouring in olive oil as you blend. Add salt and pepper to taste.

Put the pasta, mushrooms, and zucchini pesto in a bowl and toss to combine.

photo: Brad



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