Heart Healthy
Enjoy this super-special, summer-inspired pesto and pasta dish, which is chock full of one of the season's favorite garden vegetables.
Print Recipe
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.
-
Servings:
6
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Serving Size :
2 1/2 cups
Ingredients
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Cooking spray -
4 medium zucchini -
12 oz. spaghetti -
1 bunch basil -
1 clove garlic OR -
1 tsp. garlic -
2 Tbsp. walnuts -
2 Tbsp. chicken broth -
1 1/2 Tbsp. extra virgin olive oil -
1 1/2 tablespoons Parmesan cheese -
1/4 teaspoon salt -
1/8 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Spaghetti Pesto and Zucchini
Calories
Protein
FiberNutrition 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
1 vegetable, 3 starch, 1/2 meat
-
Servings:
6
-
Serving Size :
2 1/2 cups
Ingredients
-
Cooking spray -
4 medium zucchini -
12 oz. spaghetti -
1 bunch basil -
1 clove garlic OR -
1 tsp. garlic -
2 Tbsp. walnuts -
2 Tbsp. chicken broth -
1 1/2 Tbsp. extra virgin olive oil -
1 1/2 tablespoons Parmesan cheese -
1/4 teaspoon salt -
1/8 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
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.