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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Zucchini Pesto Pasta

Zucchini Pesto Pasta

Recipe Blog Post

 

Ingredients

 

2 medium zucchini, julienned thin, or spiralized

3 slices bacon, chopped (optional) **

¼ cup green onions cut into 1-inch pieces

1 cup broccoli florets

1 cup cherry tomatoes

2-3 tablespoons Oil & Vinegar Pesto alla Genovese *

Oil & Vinegar Basil EVOO *

Salt & Pepper to taste

Fresh Parmesan cheese for garnish (optional) **

 

Preparation

Cook bacon in a skillet over medium heat until crisp. Remove onto a stack of paper towels to drain. Drain off any excess fat leaving about 1 tablespoon in the skillet.

 

Return the pan to the heat, add a little Basil EVOO if needed, then add the green onions, and broccoli. Cook 3-5 minutes until crisp tender.

 

Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese. Stir to combine all ingredients. Taste, and add more pesto if needed. 2-3 minutes is all you need.

 

Serve topped with bacon crumbles and shaved parmesan cheese (if using)

 

Total time: 20 minutes

Serves 2

 

 

Notes

* The Basil EVOO adds another layer of basil flavor but you can also use a plain EVOO instead. I LOVE the Pesto alla Genovese, but feel free to make your own home-made pesto or use another store-bought brand. Just remember the better the ingredients, the healthier and tastier the outcome/dish.

If you would like, you can also email me for a home-made recipe for Basil Pesto.

 

** You can easily eliminate both the bacon and the cheese to make this vegan – it still tastes absolutely delicious!

 

 

 

Categories: Vegetarian-Option, Vegan-Option, Gluten-Free, Dairy-Free, Zoodles, Zucchini Noodles, Pesto, Pesto alla Genovese, Basil EVOO, Broccoli, Cherry Tomatoes, Bacon, Mediterranean Diet, Week Night Dinner, 30 Minute Meal, Plant-Based

 

 

 

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