+QP +SF +GF
Pasta is the ideal canvas for experiencing the flavors of Italian cuisine. Yet my ideal twist on this Italian staple is something a bit lighter: raw zucchini. When prepared just right, this unlikely vegetable has a pasta-like texture that can be twisted and twirled over a rich pesto sauce. Transforming zucchinis into a truly delicious pasta dish requires a sauce to complement its light al-dente texture. A creamy pesto adds a layer of substance and weight to this otherwise very delicate ingredient. Together, they create a satisfying and nourishing meal. —MR
SERVES 2
2 large zucchini
1 tbsp (15 ml) olive oil, plus more for serving
3–4 tbsp (45–60 g) pesto, homemade or store-bought
Pinch of red pepper flakes
Pinch of sea salt
Start by making the zucchini noodles with either a spiralizer or a potato peeler. Then warm a medium saucepan with the olive oil and heat the zucchini noodles over medium heat for 3 to 5 minutes.
Scoop the pesto onto the noodles and mix until coated. Sprinkle with a pinch of red pepper flakes, sea salt and a drizzle of olive oil. Pour it into bowls and enjoy!
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