Zucchini "Pasta" With Mint Pesto
Enjoy a delightful and flavorful dish with this vibrant Mint Pesto Zucchini and Yellow Squash Ribbon recipe. The refreshing mint pesto adds a burst of freshness to the tender and colorful zucchini and yellow squash ribbons, creating a dish that is both visually appealing and delicious. With each bite, you'll savor the harmony of flavors and textures in this simple and satisfying vegetarian dish. Perfect for a light lunch or a colorful side dish, this recipe is sure to brighten up your mealtime.
— Constant Cookbook
Ingredients
- 1 cup firmly packed fresh mint leaves
- 1/3 cup vegetable stock or canned broth
- 3 Tbs. grated asiago cheese, plus extra for
- garnish (optional)
- 2 large garlic cloves, cut up
- 2 tsp. olive oil
- 3 yellow summer squashes, about 3/4 lb. total
- 3 zucchini, about 3/4 lb. total
- 1/4 cup chopped shallot
- 1 1/2 tsp. dried thyme
- Salt and freshly ground pepper, to taste
Instructions
- In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.
- Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.
- Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.
- Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.
- Transfer to a warmed serving dish and toss with extra cheese. Serve hot.
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