3 medium zucchini
Use the attachment with the smaller holes to produce a thin spaghetti like result. The machine will produce one long, long, long strand. Be sure to cut the zucchini strand in a few places to make them easier to serve.
Dress with herb pesto.
Makes about 1 ½ cups
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Optional: Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach
1. Place the oil into the blender or food processor.
2. Add the spinach or arugula, parsley, mayonnaise, rosemary, mint, garlic, and Parmesan cheese (nuts too if using). Process until smooth, scraping the sides of the bowl with a spatula as necessary. Continue to process until smooth adding the water if a smoother consistency is desired.
3. Toss with hot or room temperature pasta and serve hot or cold.
Tip: If using spiralized summer squash or zucchini instead of pasta…no need to cook the squash. The raw squash will stay firm and hold up to the pesto better if left uncooked. Heat dressed squash in microwave for 2 ½ minutes if you’d like to serve it warm or hot.