Zucchini Pasta Primavera with Creamy Basil Pesto

Yesterday it was 80 degrees in Colorado.

Tomorrow it'll be in the low 30's and snowing.  Again.

See if I care! I'm making summer meals- fresh and light- snow or not. 

Take that.

One of my favorite things to do in the summertime is make zucchini pasta.  In fact, I posted a Zucchini Spaghetti recipe last year that's pretty darn close to this one.  

But this one is tossed in a creamy basil pesto.  

Yum!

This is a 15 minute quick and easy recipe, no fuss required.

This just so happens to be a vegetarian, dairy free, gluten free, paleo recipe. 

It's so good, and so good for you.  You get some protein from the pine nuts in the pesto. I used what veggies I had on hand, though you could add pretty much anything.  I would've liked to add some spinach or kale, but it was quite filling as is.

If you want a more traditional primavera (aside from using actual pasta, lol) add parmigiana to the pesto- about 1/4 cup) and top the primavera with added parmigiana.  

I'll be honest, I didn't miss the cheese, and I thought I was going to.  

The basil pesto gives it tons of flavor.  I had extra pesto leftover- froze it in ice cube trays, and then removed to a ziploc bag in the freezer.  Now I can add basil pesto to pasta dishes in the future, or top some grilled fish or chicken with it. 

You will need a julienne peeler to make the zucchini spaghetti.  If you don't have one, they can be found at any kitchen store, or even Walmart and Target.  They're great to have, I peel carrots and other vegetables with them for a pretty look.

Zucchini Pasta Primavera with Creamy Basil Pesto

Serves 2

4 Zucchini

5 ounces grape tomatoes (about 1/2 of a 10 ounce container)

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped
1/2 white onion, thinly sliced
1/4 cup coconut milk

For the pesto:

3 cups packed fresh basil

1/4 cup pine nuts, toasted and cooled

2 cloves garlic, minced

2/3 cup good quality extra virgin olive oil
Salt and Pepper to taste

1. Prepare the veggies.  Peel and julienne the zucchini. Place in a colander, sprinkle with a tsp of salt, and toss.  Let sit in sink (this draws the moisture out so zucchini spaghetti stays crisp and doesn't get all soggy). 

2. Heat a few swirls of olive oil in a large skillet over medium heat. Add the onion. Saute until the onion is beginning to soften, turn translucent. Add the peppers. Saute until peppers are almost done and soft (about 10 minutes).  Add the grape tomatoes. Cook for a minute or so, and add the zucchini. Toss to incorporate, and cook until zucchini is just barely softening, about 5 minutes. 

2. While cooking the onion and peppers, prepare the pesto. Simply add the basil, pine nuts, garlic, and about half of the oil to a food processor. Pulse to combine.  With the food processor running, drizzle in the remaining oil until the desired consistency is achieved. Add a bit of salt and pepper to taste. 

3. Add a cup of the pesto to the cooking zucchini and vegetables.  Toss to combine.  Cook about 2 minutes to get the zucchini to soak up the pesto, and add the coconut milk.  Stir, and cook another 2 or 3 minutes.  

Plate and enjoy!

A couple more posts to enjoy:
Sweet Summer Squash Pudding
Molasses Crusted Pork Tenderloin with Grilled Pineapple-Papaya Salsa
Gorgonzola Sage Popovers

Almost Shepherd's Pie

Okay. This technically is not a pie. 

This is something warm and delicious that falls under the comfort food category- it's what happens when a shepherd's pie meets a meat ratatouille.  

Shepherd's pie is basically a beef and vegetable pie topped with a layer of mashed potatoes. Ratatouille is a French dish that is a tomato-based saute of vegetables, eaten as a side dish or main course.

I used spicy Italian sausage in place of beef, used a bunch of ratatouille vegetables like green peppers, onions, and squash, and skipped adding any tomato.  Instead of a mashed potato topping, I used cubed potatoes sauteed in garlic and butter and topped with cayenne pepper.  

You can obviously use sweet ground Italian sausage if you like, but this wasn't overwhelmingly spicy at all.  It definitely had a little kick though.

The Boyfriend went back for seconds.  So did I.  In fact, we almost ate the entire thing.

Sweet Summer Squash Pudding

Remember that huge homegrown summer squash I had? 

Well I didn't use the whole thing in the Chicken Chili.  That would be absurd! 

Which left me thinking... what am I going to do with all this squash?  

I used to work at a restaurant that serves a Sweet Corn Pudding.  Oh my God, it was to die for.  So I wondered if a squash pudding would work.

Guess what? It does.  

Roasting the squash with thyme and garlic really gave it a good flavor- and the chili powder added towards the end gave it an unexpected kick.  

This is a great, simple, yet impressive side dish.  It's easy to make, and will impress your guests (have they ever had Squash pudding?  Heck no they haven't! They'll be thinking.. 'How did you think of this?' 'Who would think to make pudding out of squash?' 'How surprising that pureed squash tastes so good!' 'I wish I could cook like this!')      :))))    

It's okay, take the credit.  I don't mind.

The squash a considerably more delicate flavor than corn pudding- corn is a lot sweeter and has a bit of a stronger flavor that stands up to heavier meats (burgers, steak, etc).  Squash is better served with poultry or fish. 

I served this with pork- tender southern style boneless ribs roasted in the oven for 3 hours.  But I wish I had served it with a firm fish- swordfish, mahi mahi, maybe grouper.  I found it a little too delicate in flavor to be paired with pork.

If you want a thicker pudding, add 2 or 3 tbsp of flour when blending.  

Sage Chicken Chili with Lentils and Garden Vegetables

Here's a nice fall meal for you!

My parents recently gave me an organic homegrown squash that was almost as big as me.. maybe a mild exaggeration.. but look:

They also gave me homegrown peppers and tomatoes, and with this beautiful fall weather and football season starting, OF COURSE I'M GOING TO MAKE CHILI!

This is a healthier chili- made with chicken, protein packing lentils, and lots of vegetables.  It's mildly spicy, though of course you can adjust it to your own tastes.  If you want less spicy, skip the jalapeno and reduce the chili powder to a teaspoon or none at all. For more spicy, increase chili powder to 2 tbsp, and if you really want it hot add another jalapeno!

This is a one-pot meal- no rice required!  The lentils are way healthier than rice, and make the chili a bit more hearty and filling.  Afraid of lentils?  Don't be- they really don't taste like much- they soak up the flavor of the chili, and The Boyfriend didn't even know they were in there.  He still doesn't.   :)  

This chili would make for a perfect vegetarian chili too- just skip the chicken, increase the lentils, and use vegetable stock in place of chicken stock.  The recipe is very forgiving- add and subtract vegetables as you desire.

As with any chili, this can be made in the crockpot or on the stovetop. I wrote down both methods for you. 

Serve with a dollop of sour cream if you like, maybe a Gorgonzola Sage Popover, and voila! Dinner is served.