HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Provided by Cookie and Kate
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg
ZUCCHINI PASTA WITH PEAS AND A KALE PESTO
Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 46m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
- Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
- Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
- Remove the saucepan from heat and add peas and the kale pesto; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g
SPRING MINESTRONE WITH KALE AND PASTA
This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
- Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
- Divide soup among bowls. Swirl in some pesto and top with Parmesan.
VEGAN PESTO PASTA WITH KALE
This vegan pesto pasta with homemade kale pesto and spring vegetables makes for a quick and delicious mid-week meal that can be prepared in minutes. It can be gluten-free too!
Provided by Ania
Categories large plates
Yield serves 4-5
Number Of Ingredients 17
Steps:
- Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes - start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
- Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
- Adjust the seasoning to your taste.
- Boil a large pot of water and cook your pasta al dente or to your liking.
- Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
- Drain your pasta and toss it in some pesto, mix the veggies in and serve.
- For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
Nutrition Facts : Calories 490.59 calories, Carbohydrate 53.94 grams, Cholesterol 0 milligrams, Fat 26.41 grams, Fiber 6.32 grams, Protein 12.98 grams, SaturatedFat 3.21 grams, Sodium 302.74 milligrams, Sugar 6.13 grams, TransFat 0 grams, UnsaturatedFat 23.2 grams
PASTA PRIMAVERA WITH PEAS, ASPARAGUS AND KALE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
- Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
- Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
More about "zucchini pasta with peas and a kale pesto food"
CONCHIGLIE PASTA WITH ZUCCHINI AND PESTO RECIPE - GOOP
From goop.com
Servings 6Category Dinner Recipes
- First, make the pesto: In a food processor, pulse the herbs, pine nuts, cheese, garlic, a pinch of salt, pepper and olive oil until the mixture achieves a paste-like consistency.
- Bring a large pot of water to a boil and add enough to salt to make it as salty as the ocean – about 1 tablespoon of salt per liter of water, depending on the type of salt.
- About 1 minute before the pasta is finished cooking, add the grated zucchini to the pot of boiling water, cook together for the remaining 1 minute, then drain both pasta and zucchini through a colander set over the sink.
CREAMY PESTO ZUCCHINI PASTA WITH PEAS FROM THE FITCHEN
From thefitchen.com
Reviews 17Category MainServings 8Total Time 25 mins
- In a medium skillet, heat 1 tablespoon of olive oil to medium. Add minced garlic and sauté for 3 minutes, until aromatic and golden brown.
- After your pesto is finished, add it into the pan and heat over medium low. Carefully, add 1 tablespoon of white wine vinegar and stir until combined.
JOY BAUER'S KALE PESTO PASTA RECIPE - TODAY.COM
From today.com
Ratings 56Category Entrées
- Add the kale, basil, Parmesan, broth, walnuts, salt, matcha and garlic to a food processor and pulse until the greens are finely chopped. Scrape down the sides as needed to ensure everything is incorporated and well blended. Then drizzle in the olive oil while you continue to pulse until everything is evenly blended. Season with additional salt, ground black pepper and garlic to taste (mix in 1 to 2 tablespoons extra broth if a thinner texture is desired).
ZUCCHINI SPAGHETTI WITH LEMONY KALE PESTO · ERICA'S RECIPES
From ericasrecipes.com
Reviews 37Estimated Reading Time 3 minsServings 4
- In a food processor, process the kale, garlic, lemon zest, 1/2 t salt, pinch pepper, walnuts, and cheese briefly. Through the shoot on top with the motor running, slowly add the 1/3 c olive oil. If you want a looser pesto, add more oil at this point to your desired consistency.
- Using a mandolin with the medium julienne cutter in - or just use the large holes on a cheese grater - lay a zucchini flat on it and push to make the long "spaghetti" of zucchini. Repeat until you feel that you are hitting the seeds (you'll feel it), then rotate a 1/4 turn and repeat. Keep repeating with all the zucchini.
- In a large nonstick skillet, heat the 1 tablespoon olive oil on medium-high heat. Add the zucchini strings with a pinch of salt and heat, tossing occasionally, until the zucchini just starts to soften. The zucchini will keep cooking a bit once taken off the heat, so take them off the heat immediately once they soften. We don't want mush :) Take the half lemon, and squeeze over a little juice on the zucchini at this point.
- Cook the spaghetti to al dente according to package directions in heavily salted water. Add to the cooked zucchini. Add the kale pesto and work it all together. Serve topped with additional parmigiano cheese. Yield: 4 servings.
KALE PESTO RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (2)Total Time 15 minsCategory SauceCalories 178 per serving
- First toast your walnuts! Heat your oven or toaster oven to 350°F and spread walnuts, spaced on a baking sheet. Roast for 5 to 10 minutes, shaking/tossing the pan occasionally to ensure even cooking.
- Next add kale, spinach (or basil), salt, juice of one lemon, and optional parmesan cheese. Blend well, adding the olive oil through the top of the processor towards the very end and gently blending to incorporate.
- Since everyone's perfect pesto varies, feel free to adjust seasoning to taste as well as the liquid to veggie ratio, an extra drizzle or two of olive oil can thin the sauce as desired. I usually snag a piece of crusty bread and dunk as I taste test, it's glorious!
KALE WITH ZUCCHINI | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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5/5
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CREAMY PESTO SHRIMP & PASTA WITH TOMATOES & ZUCCHINI
From blueapron.com
4.4/5 Total Time 25 minsCuisine ItalianCalories 650 per serving
ZUCCHINI PASTA WITH PEAS AND A KALE PESTO - CINDY'S TABLE
From cindystable.com
Ratings 18Total Time 1 hr 27 minsCategory PaleoCalories 1067 per serving
- To make the kale pesto start by removing the stems the the middle of each leaf. Next make an ice bath in a large bowl. (cold water and ice cubes)Bring a large pot of water to a boil. Add in about 2 tablespoons of salt. Add in kale to blanch for about 3 minutes. Remove from pan using thongs and add to your ice bath. This will stop the cooking process and keep the kale nice and green.
SUPER GREEN ZENB ROTINI PASTA SALAD WITH KALE PESTO
From zenb.com
Servings 2Calories 570 per servingCategory Salad
- Meanwhile, combine all ingredients for pesto, except olive oil, in work bowl of a small food processor. Pulse 5-10 seconds or until coarsely chopped. Add olive oil; process for 10-15 seconds until smooth.
- Combine cooled pasta, pesto and salad greens in large serving bowl. Add zucchini ribbons; toss gently. Sprinkle with pepitas before serving.
VEGAN CREAMY KALE AND ZUCCHINI PASTA - VEGAN YUMMINESS
From veganyumminess.com
4/5 (4)Total Time 25 minsCategory EntreeCalories 433 per serving
- Bring 2 quarts of water + 1/2 tablespoon salt to boil in a large pot. Cook pasta until al dente according to package instructions in salted boiling water. (When pasta is done, save
- In a high-speed blender, place cashews, coconut milk, 3/4 cup pasta water, yeast flakes, lemon juice, and 1/2 teaspoon salt. Blend on high until smooth.
- In a large skillet, heat olive oil on medium-high heat. Once oil is hot, add zucchini and onion. Toss veggies occasionally to keep them from burning, and sprinkle with a pinch of salt. If you're using kale, go ahead and add that now as well. (If you're using spinach, wait until later.)
- Once veggies are barely fork tender (should take only a few minutes of cooking), add garlic and green peas to your skillet, and cook for another 30-60 seconds.
CARROT AND ZUCCHINI NOODLES WITH PESTO AND PEAS - EATING ...
From eatingbirdfood.com
4.7/5 (3)Total Time 15 minsServings 4Calories 218 per serving
- First, prepare your carrot noodles. Place one of your carrots on a flat surface. Run a wide mouthed vegetable peeler along the length of the carrot to create a long, thin strip. Continue doing this until you’re down to the last of the carrot—you can save this bit for snacks. Repeat with remaining carrots. Slice the noodles in half if they’re very thick.
- Next, make your zucchini noodles. You can use a mandoline or V-slicer to do this by putting the mandoline on its thinnest setting and running the zucchini along the mandoline lengthwise. You’ll get long, thin strips of zucchini. Stack them together and cut them in half. If one edge of your “noodle” is full of seeds, you can slice off a strip of the seeded area, and discard it.
- You can also use a vegetable peeler to make the zucchini noodles, just as you did the carrot noodles. Lay the zucchini flat on a table, trim off the ends, and then use a vegetable peeler to shave off one long, lengthwise piece. Keep working from end to end, creating long, flat noodles. Again, cut them in half and trim off any seedy parts.
- Mix the carrot and zucchini noodles in a large mixing bowl. Add 1⁄3 cup of the pesto and massage it into the noodles. Add more pesto as needed, until the noodles are well coated. Mix in the peas and serve. Leftover noodles will keep in the fridge for 2 days.
KALE PESTO PASTA - SCHNUCKS
From nourish.schnucks.com
Servings 6Total Time 30 minsCategory Pasta & PizzaCalories 540 per serving
- Cook kale in a large pot of boiling water until bright green, about 30 seconds. Remove using a slotted spoon, squeeze out excess water and set aside. Add spaghetti to pot and prepare according to package, reserving pasta water.
- Add 1/4 cup water, almonds, oil, garlic, salt and lemon juice and zest to a blender or food processor and blend until smooth. Add kale and blend. Add water 1 tablespoon at a time, as needed, until smooth. Transfer pesto to a large bowl.
- Coat a large skillet with cooking spray and add zucchini. Cook zucchini over medium-high heat until softened, stirring often, about 5 minutes. Add peas and cook until warmed, about 2 minutes. Stir in arugula and transfer vegetables to pesto bowl.
- Add spaghetti to bowl with vegetables and pesto. Add 1/4 cup reserved pasta water and toss until coated.
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From yummytoddlerfood.com
4.2/5 (4)Total Time 25 minsCategory DinnerCalories 401 per serving
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From theendlessmeal.com
5/5 (3)Total Time 20 minsCategory DinnerCalories 435 per serving
- While the zucchini sits with the salt prepare the pesto. Place all the ingredients in a blender and blend until it is very smooth. If you would like hot pasta place the pesto in a pot and add a splash of water. Heat it over medium heat until it is hot.
- After 15 minutes rinse the zucchini under hot running water to remove the salt. Ring it out by gently squeezing handfuls of the noodles. Toss the noodles with the pesto, pistachios and pomegranate.
ZUCCHINI PESTO PASTA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (9)Total Time 25 minsServings 4Calories 677 per serving
- Place zucchini in a clean kitchen towel and squeeze to release as much water as possible. Transfer to a food processor or blender. Add basil, Parmesan, cashews, oil, lemon juice, garlic, and salt. Process until smooth.
- Bring a large pot of generously salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving ½ cup cooking water. Toss pasta and zucchini pesto in a large bowl, adding reserved cooking water as needed until creamy.
KALE PESTO WITH ZUCCHINI NOODLES AND SAUTéED SHRIMP
From deliciouslyorganic.net
Reviews 8Estimated Reading Time 2 mins
- Heat a large skillet over medium heat for 2 minutes. Add olive oil and swirl to coat. Place shrimp in the pan and sauté, without stirring, for 2 minutes or until bottom side is turning golden brown on the edges. Using a [pair of tongs|http://www.amazon.com/gp/product/B00004OCK1?ie=UTF8&creativeASIN=B00004OCK1&linkCode=xm2&tag=deliciorgan03-20], turn over each piece of shrimp and continue to cook until second side is cooked through, about 2 minutes. Remove shrimp from pan and set aside.
- Pour remaining olive oil in the pan and swirl to coat. Add pesto to pan and stir until heated, about 1-2 minutes. Add zucchini, toss until incorporated. Top with shrimp, season with sea salt and black pepper and serve immediately.
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- In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.
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