I was sent a goodie package including the Veggetti to create a fun dinner. Mushroom Pesto Veggetti Zucchini is the recipe I am sharing with you today!
If you are a person looking to change dinner up a bit, go a little lower carb, and get your family to eat more veggies… then I have a cool new tool for you to try out. The Veggetti turns veggies into spiral like pasta with just a twist. I had just harvested a bunch of basil from my yard and since we couldn’t exactly go through 3 bowls of it before it would go bad, I decided to make large amounts of pesto.
It is much easier to make pesto than you think. My shortcut is by using my favorite Italian dressing. I take probably 4 cups of basil, 1/2 cup of dressing, and 1/4 or so of Parmesan cheese. Blend and boom you have pesto. You can use any dressing (Italian, Balsamic Vinaigrette) or different cheese (Asiago is amazing).
This recipe is really easy and great for last minute cooking if you don’t have tons of time:
2 Zucchini- Spiraled in the Veggetti
1 package Mushrooms, sliced
3 Tablespoons Pesto
Cheese of Choice for Topping- I did a little Goat Cheese and Parmesan
Saute the mushrooms in a little oil until they are tender. Season with salt and pepper. Add in the zucchini “noodles” and cook until starts to soften, add in the pesto and cook just a bit more until heated through. Top with cheese and serve.
This can wind up being a completely vegetarian meal if you so choose. But if you would like to top it will chicken or shrimp, it would make it a complete meal. Toss in some cooked pancetta and it would make this dish divine!!
Want to win a Veggetti, plus $25 Visa Git Card for yourself to try out this dish? Enter below. Giveaway open until 9/3/14 at midnight. Good Luck and Happy Entering 🙂