Zucchini Spaghetti with Arugula Pesto

Clinton Kelly
Servings: 4
1 to 30 min
Part 1 of 2

Did someone say carb-less pasta? Clinton shows you how to cut the calories in your favorite Italian dish without sacrificing flavor!

  • Ingredients
  • step-by-step directions
Zucchini Spaghetti with Arugula Pesto
  • 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)
  • 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.
  • Heat a large skillet over medium-high with a few tablespoons of Olive Oil.  Add the Zucchini and toss to coat in Oil.
  • 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.
  • Serve warm or room temperature.
  • You may cut the Zucchini with a spiralizer, a mandolin fitted with a julienne attachment, or shaved thinly with a peeler.
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