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Raw Zucchini Noodles with Pesto, White Beans, and Tomatoes

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Raw Zucchini Pasta with Pesto

Raw Zucchini Noodles with Pesto, White Beans, and Tomatoes

Jessica Braider
Scramble recipe tester Kathryn Howell Dalton said that her 4-year-old son “is a pretty good veggie eater but the man just does not care for zucchini. Knowing this, I didn't load his plate tonight. Two seconds into dinner, though, it was gone! I asked for his feedback and he just mumbled, 'So good. I need some more.'"
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 2 - 3 cups zucchini (6 total)
  • 15 oz. canned white beans drained and rinsed
  • 1/2 cup pesto sauce
  • 1/2 cup pitted kalamata olives chopped
  • 1 cup cherry tomatoes quartered (about 1/2 pint)
  • 2 Tbsp. pine nuts toasted, if desired

Instructions
 

  • Using a spiral vegetable slicer, a food processor, a mandolin or the longest hole on the side of a box grater, shred the zucchini lengthwise into long thin strips. If using a spiral vegetable slicer, run a knife a couple of times across the long strips of zucchini so they are easier to eat. (If you did not use a spiral vegetable slicer and the zucchini seems a little moist, transfer it to a colander, sprinkle it with ¼-1/2 tsp. salt, and let the zucchini drain for 15 – 20 minutes, gently pressing the liquid out occasionally.)
  • Transfer the zucchini noodles to a serving bowl, add the beans and pesto, and toss it thoroughly.
  • Sprinkle the olives, tomatoes and pine nuts on top, and serve it immediately.

Notes

Do Ahead or Delegate: Shred the zucchini and drain it if necessary, chop the olives, quarter the tomatoes, toast the pine nuts if desired, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Top the zucchini noodles with freshly grated Parmesan cheese and freshly ground black pepper.
To make your own pesto, combine 2 cups tightly packed fresh basil leaves (or use combination of basil, parsley and mint), 2 chopped garlic cloves, 2 Tbsp. pine nuts, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, 1/2 tsp. salt, 1/4 tsp. pepper and the juice of 1/2 lemon in a food processor or blender and blend until coarsely chopped or smooth, depending on your preference.
Nutritional Information Per Serving (% based upon daily values): Calories 252, Total Fat: 18g, 27%; Saturated Fat: 2g, 9.5%; Cholesterol: 2mg, 0.5%; Sodium: 530mg, 22%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 5g, 19%; Sugar: 5g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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