½ cup fresh chives (20 g), cut into 2 in (5 cm) pieces, loosely packed
¼ cup pine nuts (30 g)
1 small garlic clove
2 ½ tablespoons lemon juice
1 teaspoon kosher salt
Zucchini Pasta Salad
½ cup vegetable oil (120 mL)
2 Walmart Zucchinis, medium, sliced in 1/4 in (6 mm) in rounds
1 cup spinach (40 g), roughly chopped, loosely packed
1 tablespoon red wine vinegar
1 lb penne pasta (425 g), cooked according to package instructions, drained, and still warm
1 medium lemon
1 ½ tablespoons caper
6 oz fresh mozzarella cheese (180 g), torn into bite-size pieces
¼ teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
¼ cup fresh basil (10 g), torn
Nutrition Info
Calories 877
Fat 44g
Carbs 94g
Fiber 6g
Sugar 7g
Protein 27g
How to Make It
1. Step
Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1–2 minutes.
2. Step
Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1–1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel–lined plate to drain, blotting away any excess oil.
3. Step
Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
4. Step
Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
