Good Morning Friends! I don’t know about you, but I am pretty much exhausted. Our new backyard is pretty much a jungle, the one place we haven’t really done anything to. So when I found a bunch of beautiful coneflowers and black eyed susans on sale the other day, of course I bought more than I knew what to do with. But that meant that first I had to tackle the mess we already had, so I’ve been busy pulling up a massive amount of hops that were planted 10 years ago (and are now taking over the yard!), as well as tons of other crazy tall weeds and brambles, finding new homes for bees and toads and half rotten logs of wood. Luckily I have some great friends who have let me borrow some gardening tools and Grandma is still here to play with Ladybug and to lend a helping hand, too! I feel like I have a loooooong way to go, but I WILL make this yard look nice!
This might be one of my new favorite ways to eat zucchini. It is definitely my new favorite way to eat zucchini and pasta together, which is saying a lot since I really enjoy both! The pistou (which is a sauce made with garlic, olive oil, bail and parmesan) is awesome with the addition of shredded zucchini, its light and still creamy and cheesy. There is definitely a lot of good flavor here, but it is still a light meal. You don’t feel like this is healthy at all. In fact, Joel kept asking me “This came from Cooking Light? Are you sure?!” With the addition of a sprinkle of water, it even microwaved really well the next day! I hope you make this and enjoy it as much as we did!
Pasta with Zucchini Pistou (Cooking Light, July 2010) * I threw in a few handfuls of corn that I had on hand, for color and because they needed to be eaten. You can add them or leave them, as you prefer.
4 tsp olive oil, divided 2 1/2 cups sliced zucchini (1/4″ thick), about 3/4 pound 1 cup packed basil leaves 1/2 cup shaved parmesan cheese 2 TBSP pine nuts, toasted 4 garlic cloves, minced 2 cups chopped vidalia onion (about 1 large) 8 ounces uncooked pasta (whatever shape you desire) 1/4 cup heavy whipping cream 1/2 tsp pepper
In a large skillet over medium-high heat, heat 2 tsp of oil and saute the zucchini for about 5 minutes, or until tender and golden. Remove from pan and cool. Place 1/4 cup of the zucchini, the basil, 1/4 cup of the cheese, pine nuts and garlic in the food processor and process until finely chopped. Leave it in the processor for now. In a large pot, heat 6 quarts of water until boiling and cook the pasta according to package directions. Heat the remainig 2 tsp oil in the same large skillet as before and saute the onion for 10 minutes, or until golden. Return the rest of the zucchini to the pan with the onion and remove from heat. When the pasta is done cooking, drain, saving 1/3 cup of the pasta water. Add the pasta to the vegetables. Add the reserved pasta water to the food processor and process until smooth. Add the basil mixture to the pasta. Add the cream, salt and pepper and stir. Top with remaining cheese and Enjoy!
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.