ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY
Here's what you need: fresh basil leaf, fresh parsley, fresh chives, pine nuts, small garlic clove, lemon juice, kosher salt, vegetable oil, Walmart Zucchinis, spinach, red wine vinegar, penne pasta, medium lemon, caper, fresh mozzarella cheese, kosher salt, freshly ground black pepper, fresh basil
Provided by Walmart
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
- Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
- Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
- Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
- Enjoy!
ZUCCHINI PESTO TARTS WITH SALAD
Provided by Mark Bittman
Categories salads and dressings, appetizer
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice. Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball. Wrap and refrigerate for at least an hour.
- Roll dough out on a floured surface until thin. Cut to fit 4 small tart pans or 1 medium one. (There will be leftover dough; wrap and freeze or refrigerate for another use.) Press dough into tart pans, and prick surface all over with a fork. Refrigerate again for an hour.
- Heat oven to 350 degrees. Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned. Set aside for up to a few hours, or proceed immediately.
- Cut zucchini in quarters lengthwise. Dice each strip into 1/2-inch pieces. Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic. Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes. Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green. Remove from heat and cool. Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
- Spread zucchini pesto over baked tart shells. Toss greens with olive oil, lemon juice, salt and pepper to taste. Pile greens into tart shells and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 413 milligrams, Sugar 2 grams, TransFat 1 gram
ZUCCHINI PESTO
Categories Condiment/Spread Parmesan Basil Walnut Zucchini Summer Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.
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