Linguini with a Tomato, Zucchini and Pesto Sauce

I know that I often do recipes that have meat in them, and that makes sense doesn’t it? After all this is the blog of the Kosherbutcherskitchen.com. However, believe it or not, I do love to cook without meat, and I do so quite frequently. This light, but yet really flavorsome pasta dish was quick to prepare and I made it with the vegetables that are easily available right now. I really like the yellow zucchini for something different, and I love the combination of zucchini, baby tomatoes, spinach and a bit of pesto for flavor. When I grow basil on my deck, I often pick handfuls of it and make my own pesto. I then freeze it and take it out as and when I need it. I chop some nuts, either pine nuts or whatever nuts I have at the time, add some garlic, and a couple of handfuls of basil leaves, some salt, and I grind all this together in my food processor. Then I slowly drizzle olive oil in till I get the right consistency. I do not add parmesan cheese to my pesto at this stage, as this way I keep it parev, that is it has no dairy content, so if I want to use it with a meat dish I can. I have included the exact quantities at the end of this recipe. The other thing that I think made this dish so tasty is I added the cooked pasta to the sauce while still in the skillet. I mixed them together well before adding the crumbed Feta. The end product was inviting to look at, and from Peter’s response to it, i believe it tasted as good as it looked. Enjoy.

Linguini with a Tomato, Zucchini and Pesto Sauce

IMG_1770

Ingredients

1 small red onion diced
1 Tbs. olive oil
3 yellow zucchini
1 cup grape tomatoes sliced in half length ways
IMG_17671 cup triple washed baby spinach – loosely chopped
2 Tbs. pesto (store bought or homemade)
sea salt
garlic powder
seasoned pepper
1/2 – 1 cup water
1/2 cup no fat Greek yoghurt
1/2 avocado pear diced
1/2 cup of the water the pasta was boiled in
1 box Linguini pasta
4 Tbs. Feta Cheese

Method

Cook the Linguini according to the directions on the box. When they are cooked, remove 1/2 cup of the cooking liquid and keep till you are ready for it to go into the sauce.
Strain the pasta and keep in the strainer till you are ready to add it to the sauce.
While the pasta is cooking, slice all your vegetables.
Heat oil in a deep skillet. Add the diced onion and let it cook for a few minutes to soften.
Meanwhile, slice the yellow zucchini in half lengthways, and then cut them into bite size pieces.
Add them to the onions and let them cook together for 5 minutes. Season with salt and pepper.

Onion and yellow zucchini

Onion and yellow zucchini

Slice the tomatoes in half lengthways and add to the zucchini mix.
Roughly chop the spinach and once the tomatoes have cooked for a few minutes, add the spinach and let it wilt. Season with salt, pepper, and garlic powder

tomatoes and spinach added

tomatoes and spinach added

Add the pesto and give it a light stir.
Allow to cook for 3 to 5  minutes so the flavors can all blend.
Add the yogurt, and mix in.
Add the diced avocado pear, mix carefully so the avocado does not get mashed.
Finally add the pasta water that you reserved from the pasta. Allow it to heat through with the rest of the ingredients.
Add the linguini and mix, making sure that it all gets coated and mixed with the sauce.
Crumb the Feta over the top of the dish.
IMG_1770
Pesto

Ingredients

2 firmly packed cups of basil leaves
½ cup olive oil
2 tbsp pine nuts (or substitute walnuts, almonds or whatever you have handy)
3 cloves garlic- cut in half
1/2 to 1 tsp. salt

Directions

  • Chop the nuts in food processor or a Magic Bullet
  • Add the spinach, garlic, and 1/2 tsp. salt. Chop well.
  • Slowly drizzle in the olive oil till you have the right consistency. (I use 1/2 cup and this is usually the right amount.) Check if there is enough salt, if not add more.

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