Turn up the basil flavor in your kitchen with this aromatic and delicious Gemelli Pasta made with Shredded Zucchini and Italian Green Sauce. This pasta dish screams summer in both flavors and smell. The bonus is that it doesn’t require a lot of time to get on the table.
What is an Italian Green Sauce?
The star of this show is the fresh green sauce. It is a huge flavor booster and little goes a very long way – just a dollop will do it.
What’s a green sauce? I’m not sure what the technical term of “Italian Green Sauce” is, but to me it is NOT a pesto since it has no nuts or cheese. What I do know is every summer my mother would take our garden herbs – basil, parsley, and sometimes even mint – and blend them together with olive oil and garlic. She would put the sauce into little jars that lined the inside door of our refrigerator. She called it a green sauce and would use it as a base for sauces like pesto, just put a touch in sauces for freshness, and even as a seasoning on potatoes and other vegetables.
I can’t remember how long the jars lasted but I do know that it remains one of the most fragrant and delicious memories of my Mother’s kitchen during summer. This pasta with shredded zucchini, a few dollops of this no cook green sauce, along with some shavings of ricotta salata is not only a flavorful summer past but a variation of one of my favorite childhood meals. So whip some fresh herbs in olive oil, grab some zucchini, ricotta salata and take a summer trip down memory lane with me.
Happy Cooking and enjoy!I used the following kitchen tools in today’s recipe – you can find out more of what is in Cheftini’s Pantry HERE:
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