Sundried Tomato Pesto Zucchini Pasta with Corn, Beans and Spinach00Alissandra Maffucci September 12, 2013

By á-48528

Ingredients

• Pesto Ingredients:
• 1/2 cup sundried tomatoes
• 1 tbsp pine nuts
• 3 tbsp olive oil (or more, if you prefer it creamier)
• 5 cranks of the sea salt grinder
• 7 cranks of the peppercorn grinder
• Zucchini Pasta Ingredients
• 1 medium zucchini, spiralized into thin noodles
• 1/2 ear of corn
• 1 cup spinach
• 1/3 cup cannellini beans

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 1

Place your corn in a medium saucepan, cover with water, and bring to a boil. Boil for 2-3 minutes and then pour out into a colander to drain. Once cooled, scrape the kernels off the cob and set aside.
Place all of the ingredients for the pesto into a food processor and blend until creamy. Set aside.
Place a large skillet over medium-low heat. Once skillet heats, add in zucchini noodles, spinach and sun dried tomato pesto. Mix to combine thoroughly and stir frequently to cook. Stir frequently until noodles heat, soften and the pesto covers all noodles.
Pour the pasta into a bowl and top with cannellini beans and corn. Enjoy!