Zucchini Pesto Pasta

I love to cook, and if I can cook something healthy and good for me that’s quick and easy after a full day at work – I’m winning.

I’ve made this pesto mix and kept it in the fridge in jars for easy to grab meals in the past, I’ve chopped and changed it until i got it right. Make sure its under oil if you make in advance.

I get asked a lot for this particular recipe and I thought I would share it to anyone that wants to give it a go. I have added chicken in the past, but it needs a few alterations to the recipe that I have posted below. I’ve also added Kale, use this as a base recipe and chop and change it as you like.

My 8 year old is a fussy eater and he doesn’t know about the anchovies. The first time I made this – I called it HULK PASTA. Kids love meals named after their favorite characters.  We now refer to it as Pesto Pasta.

I hope you enjoy it and share it with others that are looking for a quick and healthy meal.

I created a category called “The cooks corner” for all those that would love to see more recipes as I post them.

Don’t forget to follow this blog for more posts like this.

I love hearing from my readers – so don’t be shy. I’m always happy to get some feedback or even a hello. Contact Angela

Until next time, make it a great day x

pesto

Zucchini Pesto Pasta

Cooking Time: 20 mins

Serves: 4 people

Ingredients

1 packet of Pasta of your choice

1 bunch of parsley (so stem)

1 bunch of basil (no stems)

10 anchovies (I use the ones in oil)

3 cloves of garlic (peeled)

¼ cup of pine nuts

3 handfuls of parmesan cheese (I use Pecorino)

½ cup Olive Oil

3 Black/Green Zucchini (medium size)

1 onion diced (optional)

(Don’t salt – the anchovies and cheese are already salty)

Method:

  1. In a food processor – mix the parsley, basil, anchovies, pine nuts, garlic, and olive oil and 2 handfuls of cheese. Blitz it into a loose mixture. If the mixture is too thick, add a little more olive oil.
  2. With the zucchini – you can grate them, slice them, or use a spiraliser that makes zucchini noodles. (I use the spiraliser for the best results)
  3. Boil water for pasta and lightly salt the water. Cook pasta. When the pasta is cooked – drain (save ½ cup of the water) Leave the pasta in the strainer for a few minutes while you do step 4.
  4. In the pasta pot – add 2 tablespoons of oil, stir fry the zucchini for a minute (you can add diced onion if you like), add the pesto mix with the zucchini and then stir through the pasta. Coat the pasta with the pesto mixture and then Finish off with the last handful of parmesan cheese.
  5. Serve 😊

 

About oxygen4thejourney

www.oxygen4thejourney.com
This entry was posted in Clean eating, Food & Cooking, The Cooks Corner and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Zucchini Pesto Pasta

  1. looks yummy and I have a huge zuccini to use up. I am making this for dinner.

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