Zucchini and Yellow Squash Noodles with Pesto

This recipe screams GARDEN! Fresh zucchini, which is high in Vitamins C and A, Manganese, and fiber, will be in abundance soon. And if that wasn’t enough, let’s take it up a notch with the healthy qualities found in pesto: olive oil and pine nuts (healthy fats), Basil (natures anti-inflammatory) and of course garlic (used for 1000’s of years as a medicinal gladiator).  Enjoy as a side dish with a healthy protein, or by itself for a light lunch or dinner.

Zucchini and Yellow Squash Noodles with Pesto Ingredients – Serves 4

• 2 medium organic green zucchini
• 2 medium organic yellow squash
• 1 tablespoon olive oil
• Fresh Grated Pecorino Garnish (Optional)
• ¼ cup pesto

Pesto Recipe

• 1/4 cup olive oil
• 1 cup fresh basil, stems and leaves
• 1 tablespoon pine nuts
• 1 garlic clove
• Sea salt to taste
• 1/4 cup finely grated Pecorino cheese

Blend all ingredients – except cheese – until smooth, then stir in the grated Pecorino.

Preparation

1. Using a spiral vegetable cutter, grate long thin sections of both the zucchini and yellow squash. It should resemble spaghetti. Set this aside.
2. Gently heat the olive oil and add the zucchini and squash. “Sweat” them over low heat, then discard the excess water.
3. Add ¼ cup of pesto to the zucchini and squash. Cook over low to medium heat until the vegetables are tender. This cooks quickly!
4. Season with salt and pepper carefully, as to not accidentally add too much salt because of the pesto.
5. Divide this between four modest plates and garnish the tops of each with freshly grated pecorino cheese.

Nutrition Facts

Photographer: Carmen Troesser