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83% would make again

Pesto And Prosciutto Zucchini Linguine

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


for 2 servings

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


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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