Zucchini spaghetti with pesto
2 servings
15 minutes
Zucchini spaghetti with pesto sauce is a modern interpretation of traditional Italian flavors inspired by Mediterranean cuisine. This light, refreshing dish features tender strips of zucchini replacing classic pasta, creating a low-calorie and healthy pasta alternative. The spicy basil pesto with nuts and garlic fills the dish with rich aroma, while the addition of tomatoes and sweet peppers brings bright notes of freshness. It's perfect for a warm summer day or a light dinner. Zucchini spaghetti absorbs the sauce well after brief cooling, enhancing the flavor. It's an excellent choice for those who want to enjoy Italian cuisine without heaviness while maintaining traditional flavor combinations. Easy to prepare, it will adorn any table!
1
For better taste, it is advisable to put this dish in the refrigerator for an hour or an hour and a half. Then the spaghetti will soak up the sauce and become more flavorful and aromatic.
2
Preparing the sauce. First, chop the nuts, but not too finely (the nuts should be felt in the sauce). Then, place washed basil, olive oil, garlic, and lemon juice in a blender. Chop everything in several batches, adding water if necessary. When the mixture is ready, transfer it to a bowl and first add the chopped nuts, then salt, and finely chopped tomatoes and pepper. Mix everything carefully but thoroughly, adding the remaining water from the cup. The sauce is ready.
- Walnuts: 65 g
- Green basil: 1 bunch
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Lemon juice: 2 tablespoons
- Salt: 2 tablespoons
- Tomatoes: 2 pieces
- Sweet pepper: 0.5 piece
3
To prepare zucchini spaghetti, we need a grater and a special knife for Korean carrots. First, wash and peel the zucchinis, then simply grate them or cut them with a special knife into long spaghetti shapes. Use only the firm flesh of the zucchini, leaving the middle part with seeds untouched. Next, place our spaghetti in a salad bowl and gently mix with the sauce.
- Zucchini: 2 pieces