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Zucchini Spaghetti with Arugula Pesto

628 Zucchini Spaghetti with Arugula Pesto
Did someone say carb-less pasta? Clinton shows you how to cut the calories in your favorite Italian dish without sacrificing flavor!
skill level
Easy
time
1-30min
servings
4
cost
$
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Did someone say carb-less pasta? Clinton shows you how to cut the calories in your favorite Italian dish without sacrificing flavor!
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ingredients
  • 3 Zucchini (cut to resemble spaghetti)
  • 1 1/2 cup Arugula
  • 1 1/2 cups Basil Leaves
  • 1/3 cup Walnuts
  • 2 Garlic Cloves (smashed)
  • 1/2 cup Grated Parmesan Cheese
  • Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • Coarse Homemade Breadcrumbs (toasted
  • to garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 cup Arugula
    1 1/2 cups Basil Leaves
    1/3 cup Walnuts
    2 Garlic Cloves (smashed)
    1/2 cup Grated Parmesan Cheese
    Olive Oil
    Salt
    Freshly Cracked Black Pepper
    Place the Arugula, Basil, Walnuts, Garlic and Cheese in a food processor and begin pulse. Slowly drizzle in Olive Oil and pulse until the mixture resembles a coarse paste.  Season with Salt and Pepper to taste.
  • 2
    Olive Oil
    3 Zucchini (cut to resemble spaghetti)
    Heat a large skillet over medium-high with a few tablespoons of Olive Oil.  Add the Zucchini and toss to coat in Oil.
  • 3
    Pesto
    Coarse Homemade Breadcrumbs (toasted, to garnish)
    Add a few tablespoons of Pesto and toss with the Zucchini. Once the Zucchini begins to take on color, transfer to a platter and top with the toasted Breadcrumbs to taste.
  • 4
    Serve warm or room temperature.
  • 5
    You may cut the Zucchini with a spiralizer, a mandolin fitted with a julienne attachment, or shaved thinly with a peeler.

    Helpful Tips:
    1. Alternatives to using the twirling gadget: use a mandolin or a vegetable peelers.
    2. Salt and strain the zucchini to get rid of the excess moisture.

 
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