Pesto Fettucini – Fake alert!

 

Total Time: 15 mins

Ingredients:

For the “pasta”:

  • 7-8 medium-sized zucchinis (or ridge-gourd/Tori/Turai/Peerkangai)
  • A good peeler

For the sauce:

  • 1 bunch basil leaves (about 2½ ounces)
  • ½ cup pine nuts (or brazil nuts, or almonds) – I used brazil nuts as that’s the only thing I had!
  • 2 ripe avocados, pitted and peeled
  • 2 tablespoons fresh lemon juice (about ½ of a lemon)
  • 3 cloves garlic
  • 1/4 cup olive oil
  • Salt to taste
  • freshly ground black pepper to taste
  • ¼ cup chopped sun dried tomatoes (optional)

Preparation:

  • Peel the skin off the zucchinis.
  • Once you remove the peel, continue to use the peeler on the vegetable, to make long, thin strips (that resemble fettucini, a flat, ribbon-like pasta). Towards the end, when you’re unable to peel anymore, just cut them with a knife into strips.
  • Add a single tablespoon of olive oil and throw in the zucchini strips in a large pan. Sprinkle some water and allow it to cook.
  • While the strips cook, blend basil, nuts, avocados, lemon juice, garlic, and olive oil in a food processor (or even a blender works perfectly). Season with salt and pepper.
  • Add the blended sauce with freshly cooked zucchini strips and garnish each serving with a basil leaf.
  • For an extra touch of color and flavor, top pasta with sun dried tomatoes. Or you could even blend them in with the sauce!

Meal options:

  • This is a meal rich in fats and carbs. You should add in a side of protein to go with this, and round it to an awesome meal. Three eggs, scrambled with some egg whites would be great.
  • If you are trying to lose weight, reduce the fat content of this meal. Reduce the olive oil content, drop the nuts! That should shave about ~450 calories in total, and bring each serving to ~340 calories. Don’t forget to add in some protein though!

Nutrition:

  • Total servings: 4
  • Total calories ~ 1750; 440 calories per serving
  • Protein ~ 27g; 6g per serving
  • Fat ~ 145g; 36g per serving
  • Carbs ~ 100g; 25g per serving

Recipe: This was conceptualized and prepared by Ranjani Shanker. Hopefully this solves your “what?! I cannot eat pasta anymore?! I hate you guys.” situation.

FacebookStumbleUponTwitterShare
Tags: , , , .
  • Trackbacks
  • Comments
  • Mamatha
    June 24, 2011

    This recipe is nothing short of inspired! Thank you Ranjani! I’ll have to remember to pick up some basil from the store.

  • Divya
    June 24, 2011

    OMG! Can’t believe you came up with something THIS awesome. Love it!!

  • ranju
    June 24, 2011

    Thanks ladies! Please please try it out and let me know if it worked out :)

  • Vyshnavi
    June 29, 2011

    Love the idea! Will give this a shot sometime :D

  • Anupama
    June 29, 2011

    Hey dude,
    Made this at home yesterday and it came out amazing…and it is so quick to make. Took me a total of 20 min from start to finish. btw I left the zucchini skin in the dish and it tasted just as good :) Thanks for the awesome recipe!

    • AA
      June 29, 2011

      No problem. We aim to please!

  • Gaya
    July 7, 2011

    What an awesome idea!!! Im definitely gonna try this!

  • ranju
    July 7, 2011

    Yaaay try it and let me know, Gaya! And spread the word too, everyone can benefit from yummy+healthy food :)

  • Arunima
    July 8, 2011

    Ok, I tried it and it was very good ! I might have tad overcooked the zucchini but didnt really matter. My husband doesnt like zucchini that much( prefers summer squash ) but after having this he said ” we are never having roasted zucchini anymore…gotta be the pasta “. Thanks Ranjani for the recipe

  • No trackbacks yet.

Leave a Reply to Divya Cancel reply

*