Description
For the Pasta:
8 oz pasta (spaghetti, penne, or your choice)
2 medium zucchinis, spiralized or cut into thin strips
1 tablespoon olive oil
¼ cup Parmesan cheese, grated (optional for garnish)
For the Pesto:
1 ½ cups fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
¼ cup olive oil
¼ cup Parmesan cheese (or nutritional yeast for a vegan option)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and reserve ½ cup of pasta water.
While the pasta is cooking, prepare the pesto: In a food processor, combine basil, pine nuts, garlic, olive oil, Parmesan cheese, salt, pepper, and lemon
juice. Blend until smooth, adding a bit of pasta water if needed to reach desired consistency.
In a large skillet, heat olive oil over medium heat. Add zucchini and sauté for 2-3 minutes until slightly tender.
Add the cooked pasta to the skillet with zucchini and toss to combine. Pour the pesto over the pasta and mix until evenly coated.
Serve with grated Parmesan if desired, and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4
