Pesto Spaghetti with Summer Squash - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Veg out with this super-fresh summer pasta.
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
- Freshly ground black pepper
Instructions
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions.
- 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 collander and sprinkle with 1 tablespoon salt and mix, set aside. Add drained zoodles to spaghetti for last minute of cooking time.
- Drain and transfer noodles back to the stock pot and mix in pesto sauce. Transfer to a large platter and top with Parmesan and tomatoes. Finish with freshly ground black pepper.
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