Chef and Culinary Instructor, Carissa Jones uses this recipe to teach her students at Oakmont High School how to turn a fresh herb into a sauce. “The zoodles are a fun technique and help with a discussion about seasonality, gluten intolerance, and how veggie noodles can satisfy the desire for noodles,” Jones says.
Pesto Pasta With Zucchini Noodles
Recipe by Carissa Jones
Ingredients
- 1 clove garlic, peeled
- 1 cup fresh basil leaves, washed and patted dry
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts
- Salt and pepper
- ½ cup olive oil, divided
- 2 small zucchinis
- ¼ teaspoon red pepper flakes
- 8 ounces dry spaghetti
- ½ cup fresh ricotta
Instructions
- Make pesto. Place garlic in food processor or blender and process for 30 seconds. Add basil leaves and process for 1 minute, until leaves are chopped. Add Parmesan cheese, pine nuts, ¾ teaspoon salt, and ¼ teaspoon pepper and process for 30 seconds. While processor is running, slowly drizzle in ⅓ cup olive oil and process until smooth. Set aside.
- Bring large pot of salted water to a boil. Trim off one end of each zucchini. Use a spiralizer to cut zucchini into noodles. Heat 1 tablespoon olive oil in large skillet over medium heat. Add red pepper flakes and sauté for 1 minute, careful not to burn. Add zucchini noodles to skillet and sauté for 3 to 4 minutes, being careful not to overcook, as they will get watery. Season with salt and pepper to taste and remove from heat.
- Add spaghetti to pot of boiling water and cook uncovered until pasta is al dente. Drain pasta and add to zucchini mixture in skillet. Add pesto to pasta-zucchini mixture and stir to combine. To serve, divide onto four plates. Top each portion with 2 tablespoons ricotta, then drizzle ½ tablespoon olive oil over each.
