Originally published in our September 2012 issue. Photo by Jodi Pudge.
Spaghetti with Pesto and Zucchini Threads
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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)
- 21 g,
- 92 g,
- 31 g,
- 7 g,
- 674 mg.