This is a quick healthy side that is refreshing and full of veggies that the whole family will enjoy.  Top with grilled or baked chicken as a meal.  Leftovers are even great cold in a lunchbox!  Reserve extra pesto in the fridge for up to a week to use on sandwiches, or even freeze for future pasta use- this recipe is easily doubled or tripled.  

INGREDIENTS

• 1 ½ cups packed arugula (or baby spinach)
• ½ cup extra virgin olive oil (EVOO)
• 1 ½ cups parsley 
• ½ cup shelled walnuts
• 3 cloves garlic
• ½ cup shredded Parmesiano Reggiano, plus more for garnish
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• 1 box (app 11-ounces) whole grain penne, fusilli or rotini pasta
• 2 zucchinis, trimmed, halved lengthwise and cut crosswise in ¼-inch thick half-moons

PREPARATION

1. Bring a large pot of water to boil for pasta, add salt (should taste like the ocean).
2. To make the pesto: combine all ingredients in to a food processor or Vitamix and puree until smooth.  Add drops of lemon juice and olive oil if necessary to move the blades, but pesto should be thick.
3. Cook pasta according to directions, and will only 3 minutes remaining, drop the zucchini into the boiling water with the pasta.
4. Drain pasta and zucchini when done and return to pot.
5. Add pesto slowly to the pot and toss to combine.  There should be leftover pesto.
6. Serve pasta with zucchini in bowls garnished with extra Parmesiano Reggiano.
7. Serve and enjoy.