Spaghetti with Pesto and Zucchini Threads

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5 min


4 Servings

* PLUS Cooking time: 11 minutes
Spaghetti with Pesto and Zucchini Threads

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.


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

Nutrition (per serving)

  • Calories
  • 730,
  • Protein
  • 21 g,
  • Carbohydrates
  • 92 g,
  • Fat
  • 31 g,
  • Fibre
  • 7 g,
  • Sodium
  • 674 mg.

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