Zucchini ‘Pasta’ With Lemon Parsley Pesto Sauce

PASTA
ZUCCHINI 1 pound

PESTO
PARSLEY, FLAT LEAF OR ITALIAN…LEAVES FROM 1 BUNCH
BASIL LEAVES FROM 1 BUNCH
OLIVE OIL 1 ½ CUPS
GARLIC 3 TO 4 CLOVES
ALMONDS RAW UNTOASTED 1/3 CUP
LEMON ZEST FROM 1 WHOLE LEMON PLUS 1 TBSPN JUICE
SALT/PEPPER
PARMESAN CHEESE-OPTIONAL-1/3 CUPS SHREDDED

WASH VEGETABLES
USING A VEGETABLE PEELER, PEEL THE ZUCCHINI INTO LENGTHWISE RIBBONS. PEEL OFF SEVERAL FROM ONE SIDE THEN ROTATE AND PEEL OFF MORE. CONTINUE TO PEEL AWAY UNTIL YOU GET TO THE CORE, THEN DISCARD.

MAKE THE SAUCE
IN A BLENDER COMBINE THE HERBS, GARLIC, LEMON ZEST, ALMONDS. MIX ON MEDIUM SPEED GRADUALLY ADDING THE OLIVE OIL. MIX UNTIL COMBINED. SEASON WITH SALT AND PEPPER. ADD THE LEMON JUICE AT THE END TO BRIGHTEN.

COOK THE PASTA-DO SO IN TWO BATCHES 
IN A NON-STICK SAUTE PAN OVER MEDIUM-HIGH HEAT.  ADD 1 TBSPN OF OIL. WHEN HOT, ADD THE ZUCCHINI RIBBONS. COOK CONTINUALLY TOSSING AND STIRRING UNTIL THE ZUCCHINI IS SOFT AND TRANSLUCENT-ABOUT 2 TO 3 MINS. TRANSFER TO A PLATE AND COOK THE SECOND BATCH. AFTER ZUCCHINI IS COOKED, SERVED TOSSED WITH THE SAUCE AND GRATE PARMESAN CHEESE OVER TOP IF DESIRED.