A light vegetarian pasta dish made with fresh spiral cut zucchini noodles, flavored with roasted vegetables and basil pesto! Ingredients Servings 4 8 24 48 80 100 Serves 4 2 cups Mushrooms, mixed, wild blend 2 cups Cauliflower, florets, 1" 1 cup Cherry Tomatoes, whole 1/4 cup Yellow Onions, 1" dice 2 tbsps Olive Oil 1 tbsp McCormick Culinary ® Lemon & Pepper Seasoning Salt 4 tsps Olive Oil 4 cups Zucchini Noodles 1 cup Basil Pesto 2 tbsps Pistachio Nuts, chopped 1 tbsp Parmesan Cheese, grated Procedure Prep
Set oven to 450° F. In a bowl combine mushrooms, cauliflower, cherry tomatoes, and onions. Drizzle with first listed amount of olive oil and lemon and pepper seasoning salt. Toss until evenly coated.
Place vegetables in a single layer on a parchment-lined sheet tray. Roast until vegetables are tender and have started to brown. Cool completely and hold refrigerated until service. Service
For each serving, heat 1 teaspoon olive oil in a sauté pan over medium heat. Once oil is hot, add 1 cup of zucchini pasta and 1 cup roasted vegetables. Toss until heated through.
Add 1/4 cup basil pesto to pan and toss until the noodles and vegetables are well coated. Plate as desired and garnish with 2 teaspoons of chopped pistachios and 1 teaspoon of parmesan cheese. Serve hot. CHEF’s TIP!
This dish can be made using other spiralized vegetables such as butternut squash, yellow squash or sweet potato.