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