Photo: Jodi Pudge
Sneak zucchini into your family's favourite spaghetti with pesto for an extra healthy dinner.
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
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.
Calories 730, Protein 21g, Carbohydrates 92g, Fat 31g, Fibre 7g, Sodium 674mg.
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.
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