Add the chopped spinach, pine nuts, garlic, and Parmesan to a food processor and pulse into a paste. Transfer the spinach paste to a small bowl and mix in the olive oil, 1/4 tsp salt, and 1/8 tsp pepper until well combined.
PASTA:
Cook the pasta according to package directions. Drain and set aside.
Cut the ends off the zucchini. Cut the zucchini in half lengthwise then cut into half moon slices, about 1/4-inch thick.
Heat the 1 TBSP of oil in a large saute pan over medium-high heat.
Add the zucchini slices to the pan and lightly season with salt & pepper. Cook the zucchini slices, stirring occasionally, until lightly browned, about 4 minutes.
Stir the pesto in with the zucchini until well combined then take the pan off the heat.
Add the cooked pasta and lemon juice to the pan and gently stir to combine. Taste and season with additional salt & pepper if necessary.
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