Balsamic Marinated Zucchini Pasta with Pesto

Today I present you with a completely original recipe!  Woohoo!  This may have been done before, but regardless, I came up with the idea and recipe all on my own.  The best part?  It turned out sooooooooo good!  I'm bragging a little, but I'm excited about it, so deal with it.  : P

I have heard that balsamic vinegar isn't the healthiest thing in the world because of the fermentation and the high level of acidity.  I think using some in moderation is probably not detrimental to your health, but you can substitute apple cider vinegar, rice vinegar, or lemon juice if you would like.

This recipe doesn't make a huge amount, which surprised me a little, but I had a big serving of it and my Mom had a little bit too so I would say you could get two servings from it.  It would be super easy to double though, so no worries!   The zucchini looked so much like pasta that my step-dad didn't even realize it was zucchini!  Plus its way healthier than pasta, light, refreshing, and just.so.yummy!  Enjoy.

Balsamic Marinated Zucchini Pasta with Pesto 

3 zucchini, cut like angel hair pasta using spiral slicer or mandolin

2 ½ tablespoons balsamic vinegar

sea salt and pepper to taste

2 tablespoons raw pesto (recipe below)

1 diced roma tomato to garnish (optional)

 

Toss the ‘pasta’ in the balsamic vinegar and salt and pepper to taste.  Set aside and let sit for about 30 minutes, or while you prepare pesto.  Next, toss the pasta in 2 tablespoons of pesto.  Plate and top with chopped roma tomatoes.

Pesto

2 cups basil

½ cup pine nuts

3 tablespoons olive oil

3 cloves garlic

Himalayan sea salt to taste

Blend everything together in a food processor.  That’s it!

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Eat Happy. : )