Spaghetti Pesto and Zucchini
Enjoy this summer-inspired pesto and pasta dish, which takes advantage of one of the season's most plentiful garden vegetables.
Serving Size 2 1/2 cups
- Cooking spray
- 4 medium zucchini, chopped (about 8 cups)
- 12 ounces whole-wheat spaghetti
- 2 cups tightly packed fresh basil, spinach, arugula, or mint
- 1 garlic clove, minced OR 1 teaspoon jarred minced garlic
- 2 tablespoons unsalted walnuts or almonds
- 2 tablespoons fat-free, low-sodium chicken broth and 1 to 2 tablespoons fat-free, low-sodium chicken broth as needed
- 1 1/2 tablespoons extra-virgin olive oil or canola oil
- 1 1/2 tablespoons shredded or grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Lightly spray a large skillet with cooking spray. Cook the zucchini over medium-high heat for 10 to 12 minutes, or until tender.
- Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain in a colander, reserving 1/4 cup pasta water.
- In a food processor or blender, process the 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, pesto, and 1 tablespoon reserved pasta water. One tablespoon at a time, add the remaining pasta water until the desired consistency.
- Top with the remaining zucchini.
Source: American Heart Association
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