And a New Recipe is Born – Zucchini Pesto Pasta

Last Saturday we wanted an easy dinner that we all would like. Calvin is willing to try more foods every day and we are trying to foster his adventurous side. We planned to make pesto pasta with the leftover pesto from making Pesto Three Cheese Pizza. We had several zucchini in the fridge, so I decided a side of Parmesan Crusted Zucchini Chips would be good too. All three of us were in the kitchen, which sometimes makes for interesting dishes.

Calvin and I were slicing the zucchini in the food processor and we ended up with almost a whole sliced zucchini that wouldn’t fit on our baking sheets. I didn’t want to waste it, but we certainly had enough zucchini chips without it. I suggested we sauté it in some olive oil and add it to our pasta, but Calvin wanted to make pesto out of it. We compromised, mincing the zucchini in the food processor and then sautéing it with some garlic.

When the zucchini “pesto” was softened and starting to brown on the bottom, we added it to the hot pasta, along with a spoonful of pesto and a splash of olive oil. A quick toss and we were ready to customize our individual servings. Our pesto pasta is usually hot pasta stirred together with fresh pesto, diced mozzarella, tomatoes (sun-dried or fresh, depending on the season), cooked chicken and Parmesan cheese.

This time Rich and I had found fresh mozzarella pearls at the store. I wondered if Calvin would eat them, since he has only eaten regular, part-skim mozzarella. He surprised us by eating the pearls with no hesitation, popping them into his mouth like popcorn. Calvin had his zucchini pesto pasta with mozzarella pearls and Parmesan cheese. Rich and I added chopped garden tomatoes and cooked chicken.

Calvin couldn’t stop talking about our new dish, and how he had the idea for the zucchini pesto. He ate two big helpings and finished off the leftovers the next day. Not bad for a picky eater who looks at most vegetables with suspicion. New recipes and kitchen innovations don’t have to be totally groundbreaking to be keepers. Let loose in the kitchen and see what you come up with.

Zucchini Pesto Pasta
From The Cook’s Life
Serves 4-6

This is the perfect weeknight dinner – you can prepare your ingredients in the time it takes to cook the pasta. It is also a great way to use leftover chicken from another meal. Or you can leave the chicken out to make it a vegetarian dish. Mix the pasta with the toppings right in the serving bowl to save on dishes.

¾ pound dried pasta (choose a short, stubby shape that will hold the sauce, like bowties, elbows, rotini or a similar shape)
3 tablespoons olive oil, divided (you may not need all of the olive oil)
1-3 cloves garlic, minced (we used three)
1 small zucchini, minced finely by hand or in a food processor
2 tablespoons basil pesto, homemade or commercial
1-2 cups chopped, cooked chicken
1 cup fresh mozzarella pearls, or diced mozzarella cheese
1-2 medium tomatoes, diced
Parmesan cheese, for serving

Bring a large pot of water to a boil; add pasta when it comes to a full rolling boil and cook according to package directions. Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil over medium heat. When oil is hot, reduce the heat to low and add the minced garlic. Cook garlic, stirring often, until it is soft, but not browned. Add a bit more olive oil (up to a tablespoon) if the garlic starts sticking to the pan or looking dry. Once the garlic is soft, add the zucchini to the garlic mixture. Increase the heat to medium and cook the zucchini, stirring frequently, until soft and just starting to brown. It should start to resemble light green pesto as the zucchini softens.

The basil pesto is on the left and the zucchini pesto is on the right.

While the pasta and zucchini cook, assemble the rest of the ingredients. When pasta is cooked, drain and pour into a large serving bowl. Use a larger bowl than you think you need so you have room to toss the pasta. Add the cooked zucchini mixture and the pesto and toss pasta gently to distribute. If pasta looks dry, add up to a tablespoon of olive oil and toss again. Add chicken, mozzarella and tomatoes and toss gently. Serve immediately, with Parmesan cheese for topping. This reheats well in the microwave if you have leftovers.

Download the recipe here.

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