Vegetarian Spaghetti and Zucchini Pesto Recipe

Vegetarian Spaghetti-Zucchini-Pesto Recipe

Olive oil to coat skillet
4 medium zucchini, chopped (about 8 cups)
reserve several sliced zucchini rounds for topping
12 ounces spaghetti
2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
1 garlic clove, minced
2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
1 1/2 tablespoons olive oil, or other cooking oil as preferred
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Oil a large skillet with olive oil.
Saute the zucchini over medium-high heat for 10 to 12 minutes, or until tender. Set aside.
Prepare the spaghetti. When done, drain and set aside. Save 1/4 cup of the pasta water.
In a food processor or blender, process 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, and zucchini mixture, and 1 tablespoon saved pasta water. Add the remaining pasta water, one tablespoon at a time until reaching the preferred consistency.
Top with the remaining zucchini rounds.

Olive oil to coat skillet
4 medium zucchini, chopped (about 8 cups)
reserve several sliced zucchini rounds for topping
12 ounces spaghetti
2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
1 garlic clove, minced
2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
1 1/2 tablespoons olive oil, or other cooking oil as preferred
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Recipe yields about 6 servings

Irene Pastore Fitness