Zucchini Tagliatelle with Pesto Recipe

Ingredients:

• 4 medium-sized zucchinis
• 1/2 cup of pine nuts
• 1/2 cup of fresh basil leaves
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 cup of extra-virgin olive oil
• 2 cloves of garlic
• Salt and pepper to taste

Instructions:

1. Begin by washing and trimming the zucchinis. With a sharp vegetable peeler, slice the zucchinis lengthwise down their sides to create thin, noodle-like strips.
2. In a pan, toast the pine nuts on medium heat for about 3 minutes, stirring occasionally. Once they start to turn golden, remove them from the pan and set them aside.
3. In a food processor, combine the pine nuts, fresh basil, Parmesan cheese, garlic, salt, and pepper. Pulse the mixture several times to create a pesto sauce. While pulsing, gradually add the olive oil until the sauce is well blended.
4. In a large pot, bring water to a boil. Cook the zucchini tagliatelle for about 1-2 minutes. Avoid overcooking, as the noodles will become mushy. Once cooked, drain the noodles and set them aside.
5. In a pan, add the pesto and zucchini tagliatelle and toss the ingredients together until the noodles are evenly coated with the sauce. Cook the mixture for about 2-3 minutes on low heat, serving while hot.

Serving suggestions:

This Zucchini Tagliatelle with Pesto is a healthy and nutritious dish that can be served as a main course or side dish. Garnish with fresh basil and Parmesan cheese and pair it with a glass of white wine.

Verdict:

The combination of fresh and simple ingredients creates a flavorful and satisfying meal that is light on carbs and calories. The pesto sauce adds an aromatic flair to the zucchini, making it a flavorful and healthy twist on traditional pasta. This dish is perfect for a quick and easy dinner, and also a great way to eat more veggies without sacrificing flavor.