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Pesto Spaghetti with Summer Squash

9/18/2018, noon
SERVINGS: 4 / TOTAL TIME: 20 MINS INGREDIENTS kosher salt 1/2 lb. spaghetti 2 medium yellow zucchini (about 1 lb.) ...

SERVINGS: 4 / TOTAL TIME: 20 MINS

INGREDIENTS

kosher salt

1/2 lb. spaghetti

2 medium yellow zucchini (about 1 lb.)

10 oz. pesto

1/4 c. freshly grated Parmesan

1 c. cherry tomatoes, halved

Extra-virgin olive oil, for drizzling

Freshly ground black pepper

DIRECTIONS

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente.

  2. Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7" lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.

  3. Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, garnish with pepper and serve.