On of my go to meals before becoming paleo/primal was pasta. Having to give that up has been the biggest challenge for me. I’ve spent a lot of time looking for a pasta substitute, and have found zucchini to be the best tasting option for me. I served this at a dinner party recently, and it was a hit. This is another recipe I’ve found that is both paleo and vegetarian, which made all my guests happy. Serve this as an appetizer, salad course, a side, or a main with paleo rosemary bread on the side.
8-10 slender zucchini
1 1/2 cups fresh basil, packed
1/4 cup sun dried tomatoes
1 tsp jarred, or 2 cloves fresh garlic
1/2 tsp red pepper flakes
1/4 cup toasted pine nuts
1/4 cup olive oil
salt and pepper to taste
*Serves 8 as a side or 4 as a main dish
Begin by slicing zucchini lengthwise into very thin strips. I use a mandolin on the thinnest setting and it works great. Set aside and make the pesto. Add basil, sun dried tomatoes, pine nuts, red pepper, garlic and salt and pepper to a food processer. Blend together, pouring in olive oil until a paste forms. You may need to add a bit more oil if pesto is too thick. Bring water to a boil in a large pot and salt well. Add zucchini noodles and cook just until tender 2-3 minutes. Drain zucchini very well (it will be watery) and in a large serving bowl or platter mix together drained zucchini and pesto. Enjoy!