Linguini with a Tomato, Zucchini and Pesto Sauce
1 small red onion diced
1 Tbs. olive oil
3 yellow zucchini
1 cup grape tomatoes sliced in half length ways
1 cup triple washed baby spinach – loosely chopped
2 Tbs. pesto (store bought or homemade)
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
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.
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
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.
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
- 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.