Spaghetti with Pesto and Zucchini Threads

  • Prep Time5 mins
  • Total Time16 mins
  • Makes4 Servings
Spaghetti with Pesto and Zucchini Threads

Photo: Jodi Pudge

Sneak zucchini into your family's favourite spaghetti with pesto for an extra healthy dinner.

Ingredients

  • 1 lb spaghetti

  • 1/3 cup olive oil

  • 2 tbsp chopped garlic

  • 4 small zucchini, or summer squash (about 1 lb), trimmed and cut into long, thing julienne strips

  • 1/3 cup refrigerated basil pesto

  • 1/2 cup grated Parmesan

  • 1/2 tsp black pepper

Instructions

  • Cook pasta in a large pot of boiling salted water for 9 min or until al dente. Drain, reserving ½ cup pasta cooking water.

  • Heat olive oil in a large skillet on medium-low. Add garlic and sauté for 2 min or until just beginning to turn golden. Add zucchini, pesto and pasta and toss to combine, alternately sprinkling in Parmesan cheese and drizzling in about ½ cup pasta cooking water to loosen. Season with pepper. Serve right away or at room temperature.



Nutrition (per serving)

Protein 21g, Carbohydrates 92g, Fat 31g, Fibre 7g, Sodium 674mg.


Tip:

An inexpensive mandoline can make quick work of julienning the zucchini, but use a finger guard to keep you safe.

Originally published in our September 2012 issue. Photo by Jodi Pudge.

This article was originally published on Aug 14, 2012
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