Zucchini Angel Hair with Pesto and Roasted Vegetables

Ingredients:

• 2 medium Zucchini, washed and unpeeled
• 1 bunch Basil, washed and stems removed
• 3 cloves garlic, crushed
• 1/2 cup Olive Oil (for the pesto) + 1 Tablespoon Olive Oil (for roasting)
• 1 package Grape Tomatoes, left whole
• 2 large Portabello Mushrooms, stems removed and sliced
• Salt and Black Pepper, to taste
• (optional) Parmesean Cheese

 

Instructions:

1. Spiralize your zucchini……….if you don’t have a spiralizer, you can use a peeler to create thin ribbons OR use a very sharp knife to cut thin strips. (I use the Joyce Chen spiralizer, available on Amazon.com) – Set aside
2. Prepare your pesto…….place the basil leaves and garlic into your food processor or blender and process. With the machine running pour the 1/2 cup olive oil through the feed until a thick pesto forms. Add salt and black pepper. Set aside.
3. Roast your vegetables…….Place the grape tomatoes and mushrooms on a large sheet pan (make sure its spacious, if the vegetables are crowded they’ll end up steaming not roasting) Mix them with the 1 Tablespoon Olive Oil and Salt and Pepper, mix and place in a PREHEATED 450 degree oven about 8 minutes…..make sure to mix throughout. When the tomato skin is slightly wrinkled the vegetables are ready. Go immediately to Step 4!
4. Put it all together……Mix the pesto, spiralized zucchini and hot roasted vegetables together and serve immediately – the heat from the roasted vegetables will take the edge off the raw zucchini without actually wilting it completely. **Optional: Top with shaved parmesean cheese.

ENJOY!!