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Zucchini Pesto Pasta With Chef Alex Thomopoulos

Zucchini Pesto Pasta With Chef Alex Thomopoulos
Ingredients:
  • 4 large zucchini (preferably organic)
  • 1 bunch Italian parsley (about 2 cups)
  • 1 bunch basil (about 3 cups)
  • 2 garlic cloves
  • 11/2 cups extra virgin olive oil
  • Sea salt and pepper
Garnish:
  • Fresh grated Parmesan cheese
  • Crushed red pepper
  • Fresh lemon juice
  1. Using a mandolin with a "toothed" blade, slice zucchini into long noodle-like shapes.
  2. If you don't have a mandolin to do this, use a vegetable peeler and create long papardelle-like ribbons. Place zucchini into a big bowl. Season with ¼ teaspoon of salt and fresh cracked pepper. Mix well and set aside.
  3. In a food processor, add Italian parsley, basil, garlic cloves, and a pinch of salt. Pulse several times to combine. Turn the machine on and slowly drizzle in the olive oil. Add ½ cup of pesto to the zucchini pasta. Mix to combine. Add more sauce if so desired. Serve right away or cover tightly and let it marinate for a few hours.
  4. Garnish with Parmesan cheese, red pepper and a squeeze of fresh lemon juice.

Alex Thomopoulos Zucchini Pasta

Cristina's daughter Alex Thomopoulos shares her gluten free recipe for Zucchini Pesto Pasta.


Get additional recipes from Alex at www.alextcooks.com.

Come see Alex at the 2013 National Education and Gluten-Free Expo: www.celiac.org/

Learn about Alex's upcoming trip to Italy with Jovial Culinary Getaways at www.jovialfoods.com/getaway.

Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.