Monday, July 12, 2010

penne with zucchini pesto

8 oz. whole wheat penne
olive oil
1 large or 2 medium sized zucchinis
1/4 tsp. salt
1 small vidalia onion, chopped finely
1/2 cup pesto
1 cup freshly grated Parmesan cheese

1. Cook pasta following the directions on side of box, omitting any salt and fats.
2. Saute the zucchini in a bit of olive oil. Remove from pan when soft.
3. Saute the onions until golden brown.
4. Using a food processor, puree half of the cooked zucchini with 1/4 tsp. of salt. Then add your pesto to your pureed zucchini and process again until well incorporated.
5. Mix together pasta, zucchini pesto, and onions.
6. Top with freshly grated cheese.

*Adapted from Cooking Light

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