Pasta with Zucchini and Pine Nuts
Monday already sweet bloggy friends. I hope the weekend was a sweet one and that you are ready for another beautiful week. We had a little bit of rain on Saturday and it brought the temperatures down a bit ( I was doing the happy dance). I hope you were able to keep cool too.Our garden is producing zucchini at an incredible rate. Oh how I wish you were our neighbors, you would all find zucchini on your door steps. Today’s recipe for Pasta with Zucchini and Pine Nuts is easily made gluten free and is a delicious veggie dish for meatless Monday or for your vegetarian lifestyle.
What You Need
12 oz. Package pasta noodles (your choice I used spaghetti, you can use gluten free too)
2 Cups zucchini (cleaned and thinly sliced)
1/4 Cup Italian parsley (chopped)
1/4 Cup fresh basil (chopped) extra for garnish if desired
1/2 Tbsp. fresh thyme (chopped)
1/2 Tbsp. fresh rosemary (chopped)
1 Clove garlic (crushed)
3 Green onions (chopped tops and bottoms)
1 tsp. Lemon zest
2 Tbsp. lemon juice
3 Tbsp. olive oil
1/4 Cup pine nuts (toasted)
Salt and pepper to taste
Before you start – Prepare water for pasta by bringing it to a boil and toast pine nuts. Place pine nuts in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning (careful they will burn quickly so keep them moving). When the nuts are fragrant and browned, take the pan off the heat. Place the pine nuts on a plate to cool.
Lets make it! add pasta to pot and cook according to direction. Heat olive oil in skillet over medium heat, add garlic, green onions and zucchini, cook for about 2 minutes stirring frequently, add parsley, basil, rosemary thyme and lemon zest, stir and continue cooking ( about 2 minutes) until zucchini has a bit of brown. Drain pasta in colander and place in serving bowl, sprinkle with lemon juice and salt and pepper, toss to combine pour the zucchini and herbs over the top , garnish with chopped basil or parsley and/ or basil leaves if desired and serve.
Do you cook with pine nuts?
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