Adding fresh picked veggies to pasta creates a satisfying dish that is not only full of flavor, but also packed with good nutrition.
Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 5 to 8 minutes
2 cups fresh basil leaves
1 cup fresh spinach leaves
½ cup pine nuts, toasted
4 cloves garlic, peeled
4 ounces grated Parmesan cheese, about ½ cup
1 teaspoon coarse salt
1 teaspoon coarse pepper
½ cup olive oil
1 pound fresh pasta, cut into ½-inch strips
2 large zucchini, shaved into ½-inch strips
1 cup ricotta cheese
Shaved Parmesan cheese
To make the pesto, place the basil, spinach, pine nuts, garlic and Parmesan cheese into the bowl of a food processor (or blender). Pulse to emulsify. Season with salt and pepper. With the machine running, slowly pour in the olive oil to form a paste.
Bring a pot of water to a boil. Season generously with salt. Cook the pasta until al dente. Add the zucchini and cook for 2 minutes more. Drain the pasta and zucchini and place back into the pot. Stir in the pesto and Ricotta cheese. Serve in a large bowl and garnish with shaved Parmesan cheese.