Spaghetti and Zucchini with Pesto Recipe

Ingredients:

• 1 lb spaghetti
• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/2 cup parmesan cheese
• 1/2 cup pine nuts
• 3 garlic cloves
• 1/2 cup olive oil
• Salt and pepper to taste

Directions:

1. Wash and slice the zucchinis into thin rounds and set aside.
2. Cook spaghetti according to package instructions until it’s al dente, then drain it and set it aside.
3. While the spaghetti is cooking, make the pesto. Add basil leaves, parmesan cheese, pine nuts, garlic cloves, salt, and pepper to a food processor and pulse until everything is finely chopped. Then add olive oil and pulse again until you get a smooth paste.
4. In a large pan, heat up some olive oil and sauté the zucchinis over medium heat until they’re soft and slightly browned.
5. Add the cooked spaghetti to the pan with the zucchinis and stir everything together.
6. Add the pesto to the pan and stir everything together again until the pesto is evenly distributed.
7. Serve hot with additional parmesan cheese and some freshly ground black pepper on top, if desired.

Verdict:

This Spaghetti and Zucchini with Pesto recipe is a simple and healthy dish that is packed with flavor. The combination of the fresh pesto, zucchini, and spaghetti creates a light, yet satisfying meal. It is an excellent option for vegetarians or anyone who wants to incorporate more vegetables into their diet.

Serving Suggestions:

This recipe can be served as is or with a side salad for added vegetables. It can also be served with garlic bread or some crusty Italian bread to add some extra texture to the meal.