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.
Skills: Spiralizing, sautéing, simmering
- 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)
- Cut the ends off each zucchini and spiralize into thin vegetable noodles, set aside.
- Melt butter in a pan over medium-low heat.
- Stir in cream until well blended.
- Add pesto and whisk slowly until well blended. Let simmer on low to thicken a bit, stirring frequently.
- Stir in zucchini.
(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.)
- 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.
- Salt & pepper to taste.
- Transfer to serving plates.
- Sprinkle with grated cheese. (optional)
Co-Author of Garden Candy Basics