Gnocchetti a la Connie - Turmeric Pasta with Zucchini and Pesto
This is a great recipe for busy people who want to make something quick but still want something nutritious and delicious. Eliminating the chicken and cheese makes this recipe easily adaptable for vegan’s without compromising on the high nutritional value of the raw zucchini and the anti-inflammatory properties of turmeric. Once you have tried this recipe, I’m sure it will become one of your favourites.
This recipe is dedicated to our little niece Connie, who’s favourite vegetable was zucchini and who absolutely LOVED pasta. Before a meal she would say: 'Bon appetite, now you may eat!' To learn more about Connie please visit www.weloveyouconnie
What you will need:
| SOLENZI Antipasto - Organic Sun-dried & Marinated Zucchini | 1 x 190g jar |
| SOLENZI Organic Rice & Turmeric Gnocchetti | 65g per person |
| Basil Pesto Sauce | 100g |
| Organic Extra Virgin Olive Oil | 3 Tablespoons |
| Parmesan Cheese | optional |
| Grilled or roasted chicken cut into small strips | optional |
Skill Level: Easy
Total Time: 30 minutes
Put a pot of water on the stove, add salt to taste, and bring to a boil to cook the pasta. While the pasta is cooking, if you are adding chicken to the pasta, add a small amount of olive oil to a shallow pan, cut the chicken into strips and saute on medium/high heat until fully cooked.
Cook the SOLENZI pasta according to the package instructions reserving about ½ cup of the water in a small bowl before you drain it.
Drain the pasta and immediately add it to the saucepan with the chicken and turn off the heat completely. Add the full jar of SOLENZI Organic Zucchini with the extra virgin olive oil and add a few tablespoons of pesto.
Toss together, adding more pesto, and more olive oil as desired. If needed, add some of the reserved pasta water so that the ingredients slide together and are glistening and not sticky.
Divide into individual plates and top with parmesan cheese if desired.
