This has to be the best pesto spaghetti recipe out there - YUM!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
For Spaghetti
200 grams spaghetti
4 medium zucchinis
1 tablespoon cooking oil
pesto sauce (recipe follows)
For Pesto Sauce
40 grams fresh basil leaves
2 cloves garlic
4 teaspoon pine nuts
1/2 cup olive oil
2 tablespoon parmesan cheese
salt to taste
Instructions
Pasta: Cook the pasta in boiling hot water with salt added to it. Spaghetti normally takes 7 minutes to get al dente but follow the instructions on the packaging for optimum results. The pasta should be firm but not undercooked, so basically al dente.
Pesto: Combine basil, garlic cloves, pine nuts in a blender and blend using a little olive oil at a time. Blend until it's smooth and add in parmesan cheese. Adjust with salt according to taste - if required.
Zucchini: Start off by cutting the zucchini into thin slices and then cutting it in thin stripes so it mimics the shape of spaghettis. Heat cooking oil at a medium to high heat in a frying pan and stir fry zucchini for 1 to maximum 2 minutes. Make sure the zucchini does not get soggy - it should still be crunchy yet cooked.
Assemble: Toss together the pesto sauce, zucchini and spaghetti. Garnish with parmesan cheese and serve while hot.