Zucchini Pasta

by La-Dee-Da Crafter on April 23, 2013 · 1 comment

Hello my crafty friends! Today I am putting aside the craft stuff and I am in the kitchen. I want to share a yummy, healthy and YES fast recipe. You can prepare this in the morning and leave it in the refrigerator all day. Then, when dinner rolls around you have a great meal. Like I mentioned, it is healthy which makes me happy. If you are trying to cut pasta out of your diet, then this is a great substitute. It is low in carbs and did I mention Yummy. Oh right, I did. Well it is.

Zucchini Pasta

* 2 to 4 zucchini’s depending on how much you want to make

* Pesto from the store or make your own

* lemon

To Garnish:

* Parmesan cheese


First, cut off the ends of the zucchini. You don’t need them!


Now, take a vegetable peeler like you use for potatoes. Using this will give you nice thin slices. Very similar to pasta.



After you have done as many as you want. Place all of it in a bowl and it will look so pretty.


Finally, add your pesto and coat it. I added some fresh squeezed lemon juice as well. This is better after it sits in the refrigerator for a while so leave it for a few hours or even all night. Zucchini is a hearty vegetable and it will stay soft.

imagesCAHMVV70 This would be a great brunch recipe or dinner. It is light so it is also perfect for these summer months coming up.

If you want to make your own pesto, here is an easy recipe:

 1 bunch Italian parsley (about 2 cups)

  • 1 bunch basil (about 3 cups)
  • 2 garlic cloves
  • 1½ cups extra virgin olive oil
  • Sea salt and pepper

 In a food processor, add Italian parsley, basil, garlic cloves, and a pinch of salt. Pulse several times to combine. Turn the machine on and slowly drizzle in the olive oil.

There you have it. Easy, beautiful and very tasty! Oh and don’t forget healthy!!!!

So healthy, So tasty and So La-Dee-Da!


{ 1 comment… read it below or add one }

Jill April 24, 2013 at 9:16 am

Thanks for the great alternative to always making spaghetti squash!


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