Jun 232015

Creamy Garlic Scape Pesto and Zucchini Noodles


Upon opening the fridge tonight I happily discovered a full cup of Garlic Scape Pesto leftover from the weekend. On Saturday we ate it with cream (as outlined in this recipe) over ricotta-spinach ravioli and it was so delicious I immediately wanted more of it. But, you see. Sigh. There’s this dress. A dress I am trying to encourage to “fit better” for an upcoming trip to Italy. With that in mind, I chose to instead make a meal with fewer calories—and fewer carbs. I’m banking those carbs for Milan and Tuscany. Can you blame me? I unwittingly brought 5 pounds of Rome home on my, um…hips, a few years ago; I know what to expect in Italy.

Not feeling overly creative I went with easy. You guessed it. Zucchini noodles were once again a perfect stand in for the linguini I originally considered. That knocked the pasta calories from 300 to about 30 by going vegetable instead. And the carb count went from 14% to 1% of my daily allowance by making the swap.  Yes, I probably didn’t need to lick the pan clean with my fingers but the pesto cream sauce was that good and I was home alone. Besides, the dress stretches.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Spiralizing, sautéing, simmering


Ingredients:

  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 3-4 tablespoons Garlic Scape Pesto
  • 4 small or 3 medium zucchini
  • Salt and pepper to taste
  • Sprinkling of Parmesan or Romano cheese (optional)

Directions:

  1. Cut the ends off each zucchini and spiralize into thin vegetable noodles, set aside.
  2. Melt butter in a pan over medium-low heat.
  3. Stir in cream until well blended.
  4. Add pesto and whisk slowly until well blended. Let simmer on low to thicken a bit, stirring frequently.
  5. Stir in zucchini.
    Garden Candy Recipe Jar orange(Note: If your zucchini is a little past peak, it might have excess moisture in it when spiraled, blot with paper towel. Freshly ripe zucchini does not seem to have extra liquid when spiral sliced.)
  6. Let zucchini warm in the pan for about 5-7 minutes, longer if you want it very soft. We like ours to hold some al dente crunch.
  7. Salt & pepper to taste.
  8. Transfer to serving plates.
  9. Sprinkle with grated cheese. (optional)

Serves 3-4

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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