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Spaghetti Pesto and Zucchini

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Spaghetti Pesto and Zucchini

Enjoy this super-special, summer-inspired pesto and pasta dish, which is chock full of one of the season's favorite garden vegetables.

Ingredients

Servings  6   Serving Size   2 1/2 cups

  • Cooking spray
  • 4 medium zucchini, chopped (about 8 cups)
  • 12 ounces whole-wheat spaghetti
  • 2 cups tightly packed fresh basil, spinach, arugula, or mint
  • 1 garlic clove, minced OR
  • 1 teaspoon jarred minced garlic
  • 2 tablespoons unsalted walnuts or almonds
  • 2 tablespoons fat-free, low-sodium chicken broth and 1 to 2 tablespoons fat-free, low-sodium chicken broth as needed
  • 1 1/2 tablespoons extra-virgin olive oil or canola oil
  • 1 1/2 tablespoons shredded or grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large skillet with cooking spray. Cook the zucchini over medium-high heat for 10 to 12 minutes, or until tender.
  2. Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain in a colander, reserving 1/4 cup pasta water.
  3. In a food processor or blender, process the 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.
  4. In a large bowl, stir together the pasta, pesto, and 1 tablespoon reserved pasta water. One tablespoon at a time, add the remaining pasta water until the desired consistency.
  5. Top with the remaining zucchini.

Nutrition Facts

Spaghetti Pesto and Zucchini
CaloriesCalories
272 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
9g Per Serving
Cost Per ServingCost Per Serving
$2.10

Nutrition Facts

Calories 272
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 g
Cholesterol 1 mg
Sodium 132 mg
Total Carbohydrate 48 g
Dietary Fiber 9 g
Sugars 5 g
Protein 11 g

Dietary Exchanges
3 starch, 1 vegetable, 1/2 meat

 
Enjoy this super-special, summer-inspired pesto and pasta dish, which is chock full of one of the season's favorite garden vegetables.

Nutrition Facts

Spaghetti Pesto and Zucchini
CaloriesCalories
272 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
9g Per Serving
Cost Per ServingCost Per Serving
$2.10
×
Calories 272
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.5 g
Cholesterol 1 mg
Sodium 132 mg
Total Carbohydrate 48 g
Dietary Fiber 9 g
Sugars 5 g
Protein 11 g

Dietary Exchanges
3 starch, 1 vegetable, 1/2 meat

Ingredients

Servings  6   Serving Size   2 1/2 cups

  • Cooking spray
  • 4 medium zucchini, chopped (about 8 cups)
  • 12 ounces whole-wheat spaghetti
  • 2 cups tightly packed fresh basil, spinach, arugula, or mint
  • 1 garlic clove, minced OR
  • 1 teaspoon jarred minced garlic
  • 2 tablespoons unsalted walnuts or almonds
  • 2 tablespoons fat-free, low-sodium chicken broth and 1 to 2 tablespoons fat-free, low-sodium chicken broth as needed
  • 1 1/2 tablespoons extra-virgin olive oil or canola oil
  • 1 1/2 tablespoons shredded or grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large skillet with cooking spray. Cook the zucchini over medium-high heat for 10 to 12 minutes, or until tender.
  2. Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain in a colander, reserving 1/4 cup pasta water.
  3. In a food processor or blender, process the 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.
  4. In a large bowl, stir together the pasta, pesto, and 1 tablespoon reserved pasta water. One tablespoon at a time, add the remaining pasta water until the desired consistency.
  5. Top with the remaining zucchini.
 

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