Want Pasta but not the Carbs?

Rick and I love pasta but are trying to incorporate more veggies. This has become an all-time favorite of ours. The recipe here is the original from Williams-Sonoma, but we lighten it up by skipping the asiago cheese and we prefer a plain basil pesto. A quicker version - buy pre-made pesto sauce , then you just cook the zucchini, add the sauce and you're done! It's great with a tomato sauce too.

Zucchini "Pasta" with Mint Pesto

1 cup firmly packed fresh mint leaves
1/3 cup vegetable stock or canned broth
3 Tbs. grated asiago cheese, plus extra for
garnish (optional)
2 large garlic cloves, cut up
2 tsp. olive oil
3 yellow summer squashes, about 3/4 lb. total
3 zucchini, about 3/4 lb. total
1/4 cup chopped shallot
1 1/2 tsp. dried thyme
Salt and freshly ground pepper, to taste



In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.

Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.

Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.

Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.

Transfer to a warmed serving dish and toss with extra cheese. Serve hot. Serves 4 to 6.

Adapted from Williams-Sonoma Lifestyles Series,Fresh & Light,by Lane Crowther (Time-Life Books, 1998).