|Serves||4 to 6|
|Total Time||40 minutes|
Adapted from an Ellie Krieger recipe, this dish is basically pasta with deconstructed pesto sauce, garnished with zucchini and tomatoes. The very thin ribbons of zucchini have a mouthfeel that’s more like pasta than squash.
|1||lb. dried flat pasta, such as linguine or fettucine|
|1||lb. fresh zucchini|
|1||tsp. red-pepper flakes|
|½||medium onion, diced|
|2||large garlic cloves, minced|
|1||cup chicken broth|
|1||cup halved cherry tomatoes|
|½||cup toasted pine nuts|
|½||cup soft chèvre|
|1||cup freshly grated Parmesan|
|1||cup thinly sliced basil leaves|
|½||cup thinly sliced flat-leaf parsley leaves|
|~||Salt and pepper, to taste|
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