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Pesto And Prosciutto Zucchini Linguine

by Crystal Hatch • from the video Easy No-Cook Dinners

Ingredients

for 2 servings

  • 2 medium zucchinis, washed and trimmed
  • 2 cups
    spinach (80 g)
  • 1 cup
    fresh basil leaves, plus more for garnish (40 g)
  • ½ cup
    pine nuts (60 g)
  • ¼ cup
    shredded parmesan cheese, plus more for garnish (25 g)
  • 2 cloves garlic, minced
  • ¼ cup
    olive oil, plus more as needed (60 mL)
  • 2 tablespoons
    lemon juice
  • salt, to taste
  • pepper, to taste
  • 1 cup
    cherry tomatoes, halved (200 g)
  • 2 slices prosciutto, torn or cut into bite-size chuncks
  • lemon wedges, for garnish

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Preparation

Under 30 min

  1. Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
  2. Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
  3. Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
  4. Sprinkle with Parmesan and garnish with basil and lemon wedges.
  5. Enjoy!
 

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