Vegetarian Spaghetti and Zucchini Pesto Recipe

Vegetarian Spaghetti-Zucchini-Pesto Recipe

Meatless Recipe Made With Nuts and Parmesan Cheese
INGREDIENTS
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
INSTRUCTIONS
  • Oil a large skillet with olive oil.
  • Saute the zucchini over medium-high heat for 10 to 12 minutes, or until tender. Set aside.
  • Prepare the spaghetti. When done, drain and set aside. Save 1/4 cup of the pasta water.
  • In a food processor or blender, process basil, garlic, walnuts, 2 tablespoons broth, oil, Parmesan, salt, pepper, and 2 cups zucchini for 1 minute, or until well blended. Add 1/2 tablespoon broth for a thinner consistency. Process for 30 seconds. Repeat until the desired consistency.
  • In a large bowl, stir together the pasta, and zucchini mixture, and 1 tablespoon saved pasta water. Add the remaining pasta water, one tablespoon at a time until reaching the preferred consistency.
  • Top with the remaining zucchini rounds.
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Recipe yields about 6 servings
Traditional pesto is a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta.

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