Arugula Pesto Pizza With Zucchini Recipes

GRILLED ZUCCHINI & PESTO PIZZA

Steps:

• Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.

ARUGULA PESTO

Steps:

• To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
• With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days.

FETTUCCINE WITH ZUCCHINI, ARUGULA, BASIL, AND LEMON

Steps:

• Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.