Lunch: Pesto Spaghetti with Summer Squash
Recipe by Judy Kim Veg out with this super-fresh summer pasta.
Ingredients
kosher salt
1/2 lb. spaghetti
2 medium yellow zucchini (about 1 lb.)
10 oz. pesto
1/4 c. freshly grated Parmesan
1 c. cherry tomatoes, halved
extra-virgin olive oil
Freshly ground black pepper
Instructions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions.
Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7" lengths. Place in a collander and sprinkle with 1 tablespoon salt and mix, set aside. Add drained zoodles to spaghetti for last minute of cooking time.
Drain and transfer noodles back to the stock pot and mix in pesto sauce. Transfer to a large platter and top with Parmesan and tomatoes. Finish with freshly ground black pepper.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
