Light pasta dish with my all-time favorite pesto
It’s technically spring! And I only say technically because although spring 2017 started at 6:28 this morning, here in New England there is still snow on the ground. However, that’s probably not for long since today it’s in the 50s ?F. Not to mention I think we all need spring and the start of carrot/Easter recipes!
This pasta dish screams spring. I mean, what is more green than zucchini and pasta (you can even use sprinach linguine to add to the color) with pesto?! So let’s talk pesto, my favorite sauce of all time.
It is pretty understandable why I love pesto so much since basil is my favorite herb. The scent, the taste, everything about it is fresh and characteristic of spring and summer, which was my main inspiration for the title of this dish (“green goddess”). In this pesto, I added a secret ingredient: avocado. Let me just say that avocado makes almost anything better. In this case the avocado adds ultra creaminess to the pesto and makes it so the pesto coats the zucchini (“zoodles”) and pasta evenly. So definitely make sure to include the avocado (I recommend adding ½ of an avocado to 2).
The lemon in the pesto makes the pesto smell and taste very fresh. I usually don’t like too much lemon in my pesto, but it compliments the zucchini really well, considering this is a spring dish.
And of course I had to go on and add fried mozzarella to the pasta because everything is ten times better with cheese…not to mention fried cheese. And I should not even call it fried cheese since I only sautéed the mozzarella dipped in egg and whole grain Italian breadcrumbs with a few teaspoons of oil. So that’s healthier than mozzarella sticks, right? 🙂
Green Goddess Zucchini Pasta and Mozzarella Fritto
Avocado Basil Pesto
- 1 clove of garlic
- 1 avocado
- 1 tbsp lemon juice
- 1/4 cup pine nuts
- 1 cup fresh basil
- 1 cup fresh parsley
- 1/3 cup grated parmesan
- 1/4 cup olive oil
Zucchini Pasta
- 2-3 medium zucchini, spiralized ((using spiralizer))
- 1/2 lb linguine ((spinach or whole wheat linguine work, too))
- olive oil ((to taste))
- salt ((to taste))
- sesame seeds ((optional))
Mozzarella Fritto (Fried Mozzarella)
- 1 tbsp olive oil
- 4 oz block mozzarella, cut into small rectangles
- 1 large egg, beaten
- 4 tbsp whole grain Italian breadcrumbs
- Cook linguine according to package directions. Combine with zucchini noodles (zoodles!). Add olive oil and salt to taste. Set aside.
- Blend all pesto ingredients in a blender or food processor. Add pesto to all noodles, and mix well until all noodles are evenly coated. Set aside.
- Heat the 1 tbsp of olive oil on a medium skillet. Dip each mozzarella rectangle into the beaten egg and then into the breadcrumbs. Place in hot oil, and fry until golden brown on each side, about 1 minute. Serve pasta with fried mozzarella, more pine nuts, and sesame seeds. Enjoy!
