With the vacation it has been almost three weeks since I last visited the local farmers market and I am really starting to miss it! No matter, the grocery stores are still full of local produce including lots of cheap zucchini and I knew just what I could use some for. This zucchini pistou recipe, originally from from Cooking Light, has been making its way around the food blogging sphere and it seemed a really nice way to enjoy some fresh zucchini. A pistou is similar to a pesto and since pestos can be made from many different ingredients, why not a zucchini pistou? I particularly like the way that this recipe includes zucchini in two different forms, both pureed in the pistou and sliced in the pasta for lots of zucchini goodness. For the pasta I went with penne noodles as whenever I make a zucchini pasta I like to cut the zucchini in roughly the same shape and size of the penne noodles. This zucchini pistou is really easy to make and a perfect way to use up some of your remaining zucchini!
Zucchini Pistou Pasta
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon olive oil
2 1/2 cups zucchini (cut roughly penne shaped)
1 cup basil (packed)
1/4 cup parmigiano reggiano (grated)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/2 lemon (juice)
salt and pepper
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/2 pound pasta (I used whole wheat penne)
1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)
1/2 teaspoon pepper
1 tablespoon olive oil
2 1/2 cups zucchini (cut roughly penne shaped)
1 cup basil (packed)
1/4 cup parmigiano reggiano (grated)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/2 lemon (juice)
salt and pepper
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/2 pound pasta (I used whole wheat penne)
1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)
1/2 teaspoon pepper
Directions:
1. Heat the oil in a pan.
2. Add the zucchini and saute until tender, about 5 minutes and set aside.
3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the remaining zucchini and set aside.
8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it.
9. Add the reserved pasta water to the food processor and puree it contents.
10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.
1. Heat the oil in a pan.
2. Add the zucchini and saute until tender, about 5 minutes and set aside.
3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the remaining zucchini and set aside.
8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it.
9. Add the reserved pasta water to the food processor and puree it contents.
10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.
Similar Recipes:
Zucchini Carbonara
Pistachio Asparagus Pesto Pasta
Italian Sausage, Zucchini and Garlic Scape Pasta
Basil Pesto Pasta
