Recipe: Pesto & Prosciutto Zucchini Linguine

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Summer has finally arrived! But true to Montana form, it followed some chilly ( at least to me) days. I woke up on the 4th of July to a temperature in my house that should have kicked on the heat. That same day, the AC turned on. But now that the July heat seems to be here to stay, I am exploring new recipes that don’t require any heat. I don’t even want to BBQ as it’s too hot outside to stand by the grill. This recipe is a perfect way to beat the heat and use up those garden fresh zucchinis: no oven, no microwave and no grill needed. It is simple, takes less than 30 minutes, and many adaptations can be made.

Pesto & Prosciutto Zucchini Linguine
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1236 calories
37 g
30 g
115 g
31 g
17 g
857 g
1045 g
18 g
0 g
87 g
Nutrition Facts
Serving Size
857g
Amount Per Serving
Calories 1236
Calories from Fat 991
% Daily Value *
Total Fat 115g
176%
Saturated Fat 17g
85%
Trans Fat 0g
Polyunsaturated Fat 30g
Monounsaturated Fat 57g
Cholesterol 30mg
10%
Sodium 1045mg
44%
Total Carbohydrates 37g
12%
Dietary Fiber 11g
44%
Sugars 18g
Protein 31g
Vitamin A
188%
Vitamin C
210%
Calcium
47%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 Medium zucchini, washed and trimmed
  2. • 2 Cups Spinach
  3. • 1 Cup Fresh Basil leaves, plus more for garnish
  4. • ½ Cup Pine Nuts
  5. • ¼ Cup Shredded Parmesan Cheese, plus more for garnish
  6. • 2 Cloves Garlic, Minced
  7. • ¼ Cup Olive Oil, plus more as needed
  8. • 2 Tablespoons Lemon Juice
  9. • Salt, to taste
  10. • Pepper, to taste
  11. • 1 Cup Cherry tomatoes, halved
  12. • 2 Slices Prosciutto, torn or cut into bite sized pieces
Instructions
  1. Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
Make the pesto
  1. 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.
Next
  1. Scoop the pesto over the zucchini noodles, and then add the cherry tomatoes and prosciutto.
  2. Toss until the zoodles are well-coated.
  3. Sprinkle with Parmesan and garnish with basil and lemon wedges.
  4. Enjoy!
beta
calories
1236
fat
115g
protein
31g
carbs
37g
more
Adapted from Tasty: Easy, No-Cook Dinners
Simply Family Magazine http://simplyfamilymagazine.com/

There you have it! A complete meal made without turning on any appliances that’ll make your house even hotter. Enjoy and stay cool this summer!

about the author…A stay at home mom raising two kids, and desperately trying not to turn the oven on!

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