A light, plant-based spin on an Italian classic. Save extra pesto for spooning over a frittata or scrambled eggs, or spreading on bread with mozzarella and fresh tomatoes.
2 medium summer squash (zucchini)
2 Tbsp kosher salt
1/2 cup Supergreen Vegan Pesto
2 Tbsp extra virgin olive oil
2/3 cup halved cherry tomatoes
Parmigiano Reggiano, grated for garnish
Freshly ground black pepper, for seasoning
Prep ahead:
Component cooking: Consider making true pappardelle pasta for picky eaters, and let them dress their pasta with pesto, tomatoes, and Parmigiano – or whatever combination they prefer.
Shortcuts: If you don’t have time to make fresh pesto, choose one you like from the grocery store.
Substitutions: You can swap out the zucchini entirely for pappardelle pasta, or combine the two for a heartier version.
Additions: For a heartier dish, you can add fresh mozzarella, grilled corn, grilled chicken, or grilled (or canned) salmon.