Sauteed Zucchini And Spinach Spaghetti With Avocado Pesto Recipes

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ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO



Zucchini Pasta with Creamy Avocado Pesto image

Zoodles have never been better! Bathed into creamy avocado pesto and loaded with nutrients, this is a delicious gluten-free pasta your kids will love!

Provided by The Awesome Green

Categories     Pasta

Time 15m

Number Of Ingredients 15

3 medium zucchini (spiralized)
1 yellow onion (finely diced)
1/2 tsp extra virgin olive oil
2 cups fresh spinach leaves or any other fresh greens available (beet greens or chard will do just fine)
1 ripe avocado (peeled and pitted)
2 tsp nutritional yeast
1/2 cup fresh basil leaves
1/2 cup mixed nuts (toasted and crushed in a pestle)
1/2 small bunch dill
2 garlic cloves
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Pinch sea salt
Freshly ground black pepper
Crushed mixed nuts (to garnish (I used almonds, hazelnuts, pumpkin seeds and pine nuts))

Steps:

  • Heat the olive oil into a cast-iron skillet and the onions.
  • Sautee until translucent, then add the spinach.
  • Saute over low heat until all the liquid evaporates.
  • Add the zucchini noodles and cook for 5-7 minutes, stirring frequently.
  • Turn of the heat and set aside.
  • Add the avocado, crushed nuts, basil, garlic, lemon juice and salt into the food processor and pulse to obtain a creamy pesto.
  • Transfer the pesto into the zucchini skillet, season with freshly ground black pepper and mix to combine.
  • Serve warm, garnished with crushed toasted nuts.

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA



Spaghetti With Zucchini, Parsley Pesto and Bottarga image

Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.

Provided by David Tanis

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups roughly chopped parsley
4 garlic cloves, roughly chopped, or 2 tablespoons finely chopped green garlic
Salt and pepper
3/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 pounds medium zucchini, cut in 1/2-inch cubes (about 4 cups)
Salt and pepper
Large pinch of red-pepper flakes
1 teaspoon grated lemon zest
4 tablespoons grated bottarga (4 to 6 ounces)
About 1/2 cup toasted bread crumbs (see Note)
Lemon wedges, for serving

Steps:

  • Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
  • Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
  • While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
  • Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
  • Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

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