Zucchini Verde Recipe
Zucchini, English Peas, Jumbo Asparagus, Roasted Garlic, Young Leeks, Spicy Pesto, Parmesan
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Ingredients
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Vegetables
Condiments
Dairy
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the zucchinis into half-moons. Trim the ends of the asparagus and cut them into 2-inch pieces. Clean the leeks by slicing them in half lengthwise, rinsing under cold water, and then slicing them into thin half-moons. Set aside.
- 2
Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in aluminum foil, and roast for about 30-35 minutes until soft. Allow to cool, then squeeze the cloves out of their skins.
Cooking
- 3
Cook the Asparagus and Peas
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the asparagus and sauté for about 4-5 minutes. Then add the English peas and cook for an additional 2-3 minutes until tender but still vibrant.
- 4
Combine with Zucchini
Add the sliced zucchini to the skillet and sauté everything together for another 5-6 minutes until the zucchini is tender but not mushy.
- 5
Incorporate Roasted Garlic and Spicy Pesto
Add the roasted garlic cloves to the skillet, mashing them slightly with a fork, and stir in the spicy pesto. Mix well until all vegetables are coated and heated through.
Serving
- 6
Finish with Parmesan
Remove the skillet from heat and sprinkle the Parmesan cheese over the top. Toss gently to combine and allow the cheese to melt slightly.
- 7
Serve
Serve warm as a side dish or a light main course. Enjoy your Zucchini Verde!
