Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Zucchini Pasta

Gluten free is all the rage these days. This recipe takes care of that, and is vegetarian, too.

Ingredients

3 lbs. Zucchini
1 Tbl + 1 tsp Kosher salt
½ cup + 2 Tbl Extra virgin olive oil
1 tsp Fresh garlic, minced
2 cups Roma tomatoes, small diced
½ cup Pesto (see recipe)
2 Tbl Dry white wine
1 tsp Fresh ground black pepper
Grated Parmigiano Reggiano as needed

Instructions

Slice the zucchini on a mandoline fitted with the 1/8” shoestring attachment. Toss the zucchini in 1 tsp of the salt and place in a strainer for 30 minutes to draw out excess moisture. This will be used as your “pasta.”

Separately, combine the pesto and ½ cup of the olive oil.

Heat the remaining 2 TB of oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute, stirring constantly to avoid burning. Add the tomatoes and continue cooking for 2 minutes. Add the zucchini and remaining salt and pepper. Continue cooking for 2 minutes. Deglaze the pan with white wine and cook until it has evaporated, about 2-3 minutes. Fold in the pesto mixture and toss thoroughly for 2 more minutes.

Divide among 6 bowls and finish with grated cheese and more olive oil if desired.

Recent Recipes

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more