Raw Zucchini Pasta al Pesto

Pesto yields 1 cup, 4 servings:
2 cups basil leaves (stems removed), tightly packed
1/4 cup extra-virgin olive oil
2 cloves crushed garlic
1/4 tsp plus 1/8 tsp salt
1/4 cup raw pine nuts

Zucchini Fettuccine:
1 zucchini, peeled
2 tablespoons pesto

To server warm, heat the sauce gently on the stove for a minute, taking care not to overheat it. Toss with the past and server immediately.

I personally like a lot more pesto :)

cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbon, or "fettuccine," by drawing the peeler down all sides of the zucchini unti lyou reach the core. Place in a medium bowl and toss with the pesto. Serve immediately.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JILLPLOTKE.