Zucchini & Yellow Squash Pasta with Basil Pesto is a delightfully easy and delicious dish to prepare.  I’ve served it to raw foodist and others with the results always being the same – yum!    -Margaret

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Zucchini & Yellow Squash Pasta with Basil Pesto
Recipe Type: Entree
Author: Margaret Rizzuto
Prep time: 15 mins
Total time: 15 mins
Serves: 4
A delightfully easy and delicious dish to prepare. I’ve served it to raw foodist and others with the results always being the same – yum!

Ingredients
  • For the ‘pasta’
  • 1 large zucchini
  • 1 large yellow squash
  • Using a spiralizer** process the zucchini and squash into long, lovely ‘pasta’ strands and place in a large bowl.
  • For the Pesto
  • 3 packed cups of fresh basil leaves
  • 3-4 cloves of garlic (use more or less depending on your taste for garlic)
  • 3/4 cups raw pine nuts
  • 2/3 cup of olive oil
  • Salt & pepper to taste
  • Instructions
    1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of olive oil and process until fully blended and smooth. Add a little more oil until desired consistency is reached. Season with salt and pepper.
    2. Add pesto little by little to the pasta mixing until pasta is fully coated. Serve & Bon Appetite!
    3. *Organic whenever possible
    4. **Great little device for making vegetable noodles and pasta. Can be found on line by the name Spiralizer.

     

    About our guest contributor:

    Margaret Rizzuto is a portrait & food photographer as well as raw food enthusiast in Hudson Valley, New York. Her food blog, www.foodphotographyreviews.com highlights area restaurants and is filled with beautiful food photography and recipes. The blog leans toward vegetarian eating and most recently, includes raw foods. Margaret’s portrait work can be seen at www.MargaretRizzutoPhotography.com .