Mint Week: Zucchini Penne Pesto Plate

Zucchini pasta. Love it or hate it? Right now I’m loving it. I recently shared my Creamy Dreamy Zucchini Pasta, after having it for lunch three days in a row. It seemed only logical to try zucchini pasta with my new minty pesto.

Zucchini Penne Pesto Plate by Katys Kitchen #vegan #glutenfree

This time, try a new shape with your zucchini noodles. Penne is fun and bite-sized. This is very helpful if you’re a messy pasta eater like me.

Fact: I can’t eat pasta or chocolate without spilling on myself.

Fact: Three years ago, I had one entree in my cooking repetoire. I called it Pesto Pasta. When I was travelling, I made it for all my new friends and it was a major hit, every time. You’ve gotta trust me on this one. I can do pesto pasta.

Minty Pesto by Katy's Kitchen #vegan

Feel free to steam the zucchini or keep it raw. I boiled my zucchini in the last recipe, but this time I gave steaming a try. Worked like a charm. Just put the pre-chopped zucchini in a microwave-safe bowl with a little bit of water. Cover. Nuke for 2 minutes.

The Zucchini Penne Pesto Plate is very adaptable. You can toss in some cheese, or tofu to keep vegan. I love my tofu and keep it pressed and ready to go in the freezer. However, the inspiration for this recipe came from a salad I had in Italy with fresh mozzarella. The choice is yours.

Zucchini Penne Pesto Plate by Katys Kitchen #vegan #glutenfree

Seriously load this one up with cherry tomatoes.

This pesto plate is so fresh and light. It’s summer in a bowl and very bikini-friendly. It’s also a great dish to make ahead, triple, and have for lunch throughout the week.

Zucchini Penne Pesto Plate
Author: 
Prep time: 
Cook time: 
Total time: 
Yield: 1
 
A light, fresh, main dish. You can enjoy this raw or lightly steamed.
Ingredients
  • ¼ cup firm tofu, cubed*
  • 2 Italian zucchini or half a large zucchini
  • 8-10 cherry tomatoes, chopped in half
  • 1 heaping TB mint pesto
Instructions
  1. Brown your tofu in a skillet for a couple minutes on each side, or leave it raw.
  2. Slice zucchini into ribbons or chunks. Option to steam zucchini in microwave (about 2 minutes) or leave raw.
  3. Add tofu, zucchini, and cherry tomatoes to a medium-sized mixing bowl. Add pesto. Stir to coat evenly. Serve.
Notes & Substitutions
*Tofu may be substituted with mozzarella cheese, goat cheese, etc. See link below for mint pesto recipe.

Related Posts:

1. Minty Pesto

2. Creamy Dreamy Zucchini Pasta

3. Quinoa Salad with Roasted Zucchini Coins

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer. She loves her dog and can frequently be found with cookies or veggies, in no particular order.

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10 Comments Mint Week: Zucchini Penne Pesto Plate

    1. Katy @ Katy's Kitchen

      I feel ya, girl! I’ve been having it on some homemade buns (a recipe that didn’t work out so they are only good toasted). However, it’s still awesome!

      Reply
  1. Ashley

    What a great summer meal! I can’t eat spaghetti without getting it everywhere … and I mean everywhere. I don’t know what my problem is! haha

    Reply

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