Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Ribbon Salad with Pesto Vinaigrette
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- mediterranean
Ingredients
- 1 cup baby arugula
- 1/4 cup packed fresh basil, torn
- 1/4 cup packed fresh mint, torn
- 3 tablespoons plus 1/3 cup walnuts, chopped
- 1 clove garlic, coarsely chopped
- Zest of 1 lemon, plus 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 zucchini, ends trimmed
- 1/3 cup goat cheese, crumbled
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