This delightful dish is perfectly suited to outdoor dining on those warm summer evenings.
2 c. low-sodium vegetable broth
2 c. water
3 c. brown rice fusilli
2 zucchini, trimmed
1 carrot, trimmed
3 Tbsp. pesto
½ c. walnuts, toasted, chopped
2 to 3 Tbsp. grated Parmesan
Grated zest of 1 lemon
Salt and pepper
1. In a heavy 12-inch sauté pan, bring broth and water to a rapid boil. Add pasta. Cook over high heat, stirring to prevent sticking, for 1 minute less than the shortest cooking time suggested on package.
2. Make the zucchini and carrot ribbons: Balancing zucchini at an angle, use a peeler and moderate pressure along the length to make the first strip. Position peeler blade so that remaining strips will have a green strip on one side. Peel white flesh till you reach seeds; toss. Repeat with carrot.
3. When pasta is almost done, add zucchini and carrot; cook for 30 seconds. Drain off unabsorbed water, leaving about ½ cup liquid in pot. Turn off heat.
4. Stir in pesto, walnuts, cheese and lemon zest. Add salt and pepper to taste. Divide and garnish with more cheese.
Nutritional Information: Calories: 830; Fat: 19g; Cholesterol: 5mg; Sodium: 400mg; Total Carbohydrates: 136g; Dietary Fiber: 18g; Sugars: 10g; Protein: 28g.