I was shopping in Whole Foods and saw some noodle-cut veggies. The zucchini called to me.
These are string-sliced summer squash. Perfect for using in soup, stir fry, or served in place of pasta.
I quickly cooked these in about 3″ of boiling water that had been lightly salted.
Every summer we make large amounts of pesto from the garden and freeze it in patties on waxed paper. Once frozen we put these in plastic freezer bags so they are easily removed when needed. We make some that is the traditional mix of basil, garlic and olive oil, and others that are basil, garlic and every other green leaf that’s in the garden at the time. Kale, chard, arugula, pak choi and broccoli leaves all go into a mixed-greens pesto. For this zucchini with pesto dish I used one full patty (about 3 Tablespoons) of mixed greens pesto and a half of a patty of the pure basil pesto. I added a couple of tablespoons of olive oil and a bit of Parmesan cheese.
After cooking the zucchini noodles they were tossed with the pesto, and dinner is served.
Dust with Parmesan cheese and enjoy!
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