Tender zucchini rounds are topped with creamy burrata and tangy bright pesto for a simple side dish that’s sure to impress. Crushed red pepper adds a light kick to round out the flavors.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Recipe30 | 2020-06-11 11:46:13 |  50,196 Views |
Hazelnut Basil Pesto Pasta with Charred Zucchini
Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. Ali graduated from the College of Charleston with a major in communications and began her culinary career working in the kitchens of chef Hugh Acheson in her hometown of Savannah Georgia. After an internship at America’s Test Kitchen in Boston Ali moved to San Francisco to continue her culinary education at some of the city’s top restaurants like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for meal kit company Sun Basket before moving on to Dotdash Meredith Food Studios.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
