Step aside, grains and salad greens, zucchini is here. So often we can fall into the trap of just putting vegetables on a bed of grains or salad and calling it a day. I do it all the time! But not today. Today, the vegetable, our beloved zucchini, is the main attraction.
Zucchini’s level of starchiness combined with a quick sauté produces a wonderfully substantial and toothy “noodle.” All you need is a good vegetable peeler (bad ones are just dull and so infuriating) or a mandolin and voila, you too can make zucchini pasta. The quick sauté also keeps some slight crunch and texture to the zucchini, a great departure from your normal fork-tender vegetable.
And we can’t have pasta without some sauce, right? To keep this light and keep the focus on our star, the zucchini, I made a bright, zingy pesto. This pesto, unlike most, is parmesan-free, cutting some of the fat that usually comes with pesto and makes it vegan friendly. And you’d be surprised just how much you don’t miss the parmesan!
The zingy pesto and toothsome zucchini come together for a satisfyingly fresh summer dish that you and your small table can savor all summer long.