When you want a fast lunch to tempt your taste buds, all you need is a fresh zucchini, frozen pesto cubes, and raw crackers!Making zucchini pasta can be a lot of fun when using a specific machine . . . like a Spirooli or a Spiralizer. And I have found that adults and children really enjoy these machines for making raw pasta. But what if you don't have a machine available?
A very quick and simple way to transform a zucchini into ribbon pasta noodles is to use a Hand Veggie Peeler. These are available in grocery stores, kitchen stores, and you can also find them in the big box stores. The one I use is by Oxo and has a 2" blade, but any type will do as long as it has a long sharp 2-sided blade.
Zucchini Pesto Pasta
1 medium zucchini
2 frozen cubes Pesto, thawed
Nutty parmesan
- Slice both ends off the zucchini and peel off the outer dark green skin using a hand veggie peeler - add these ends and outer skin to the compost
- You can leave the skin on (but only if using an Organic zucchini) - the choice is up to you
- Hold the zucchini in one hand, and with the veggie peeler in the other hand, peel long ribbons from one side of the zucchini
- Rotate the zucchini (so that you peel all sides) while continuing to peel strips of ribbons
- Stop when you get down to the seeds, leaving the centre core of the zucchini unpeeled - this core can also go into the compost
- Place the zucchini ribbons on a plate and mix in the thawed pesto, sprinkle with a nutty parmesan, and serve with a few raw crackers
- For a yummy lunch and a beautiful presentation, try serving with freshly sliced tomatoes, and lemony crackers!
- Looking for the Cilantro Pesto Recipe? You can find it posted under the Labels column on the right of this page - see Dressings on June 14, 2012.
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