Enjoy this super-special, summer-inspired pesto and pasta dish, which is chock full of one of the season's favorite garden vegetables.
Spaghetti Pesto and Zucchini
Calories272 Per Serving
Protein11g Per Serving
Fiber9g Per Serving
Cost Per Serving$2.10
|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|
|Total Carbohydrate||48 g|
|Dietary Fiber||9 g|
3 starch, 1 vegetable, 1/2 meat
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, mincedOR
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
Lightly spray a large skillet with cooking spray. Cook the zucchini over medium-high heat for 10 to 12 minutes, or until tender.
Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain in a colander, reserving 1/4 cup pasta water.
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.
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.
Top with the remaining zucchini.