Green Spaghetti with Sauteed Zucchini & Mushrooms

Green Spaghetti with Sauteed Zucchini & Mushrooms

It's a very gray and gloomy day here in Vermont. The summer has faded away and we are creeping up to Fall rather quickly. The leaves are beginning to turn and we're losing the luscious green that keeps this place so vibrant and beautiful. Before we know it, we will be wrapped in blankets and slippers, completely engulfed by the grips of winter.

Green was my inspiration today. The last few days I've been cooking with autumn. Reds, oranges, browns. I have found ways to incorporate these colors into almost every meal. I needed to break out of this rut and bring some color back into my life. No sense accepting Fall until summer has said farewell for good.

So I looked in the fridge today and said, "I'm celebrating the end of summer with green."

Now as you may know, I am still on the Clean Program and have one more week to go. This has been an interesting ride for me. I have learned (not mastered) the art of smoothie making. I have rediscovered foods that I practically forgot about. I have more energy than I have in a long time. I have calmed my mind by practicing yoga. I feel healthy and light.

Of course, the journey has been rocky. Mood swings, frustration in the kitchen, random cravings and a boyfriend who eats delicious dinners while I sip my beet soup. It has definitely been a challenge, but getting through two weeks feels great and I am excited to tackle Week 3. Bring it on!

Today's recipe was an experiment and boy did it pay off. All the green of this dish may be off putting to some, but the taste is heavenly. Just another delightfully delicious, gluten-free creation for any pasta lover. I'm telling you, you may never look at pesto the same way again. I'm just saying...you were warned.

Sauteed Zucchini, Mushrooms & Spinach with Avocado Pesto

For your Spaghetti and Vegetables:

• 1/2 packet of quinoa spaghetti
• 1 zucchini
• 1 cup sliced Crimini mushrooms
• 1 shallot, diced
• 2 garlic cloves, minced
• 2 handfuls of spinach, chopped in large pieces
• 2 tbsp olive oil
• 1 tbsp dried parsley
• Salt & pepper to taste
• Red pepper flakes to taste

For the Avocado Pesto:

• 1 ripe avocado
• 2 tbsp olive oil
• 2 tbsp unsweetened almond milk
• 1 tbsp dried parsley
• Salt & pepper to taste

First make your pesto. In a food processor, combine the avocado, olive oil, almond milk and parsley. Pulse until it's smooth and creamy. You may need to add a bit more liquid depending on the consistency you like. Either add more olive oil or almond milk, you choice! Add salt and pepper to taste. Scoop the pesto into a bowl and set it aside.

Start your quinoa spaghetti by putting a pot of water to boil on the stove. Add the pasta when the water is ready and turn it down so you have a nice, rolling boil . Cook for 8 - 10 minutes.

Heat the remaining olive oil in a nonstick fry pan (I adore my cast iron one from Le Creuset). Add the garlic and shallots first, sauteing them until the garlic is fragrant. Add your zucchini and mushrooms and cook until they are tender. Sprinkle the rest of your parsley over the veggies and toss your pan a few times.

When your pasta is done, drain it and rinse quickly with cold water. Transfer it back to your pot and add the sauteed vegetables and raw spinach. Quickly toss these all together so the flavor from the garlic and herbs coats the pasta. Then add your pesto. With a wooden spoon, stir the pesto around until it is evenly dispersed, and your vegetables and pasta have a nice green tint!

Serve piping hot with a sprinkle of red pepper flakes for an added kick. Enjoy the flavors of summer while we're still lucky enough to have them!

The Perfect Bite of Green Spaghetti