Zucchini spaghetti with pea pesto
Zucchini spaghetti with pea pesto is a light and nutritious twist on traditional pasta, featuring creamy pea pesto and fresh zucchini noodles. This dish combines the vibrant flavors of spearmint and garlic for a delightful weeknight meal.
Cook time 35 min
Prep time 25 min
Ingredients:
1/4 cup olive oil2 garlic cloves
1 cup peas
1/2 cup chicken gravy
10 oz pasta
1 cup spearmint
4 large zucchini
Zucchini spaghetti with pea pesto is a delightful, healthy twist on traditional pasta dishes. Utilizing zucchini as a substitute for pasta, this recipe is a great way to indulge in a creamy, flavorful meal while keeping it light and nutritious. Perfect for a weeknight dinner or a special occasion, this dish combines the freshness of zucchini with the rich flavors of pea pesto.
Instructions:
- Use a spiralizer to turn the zucchinis into noodles. Set them aside in a large bowl.
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a food processor, combine peas, spearmint, and minced garlic.
- Pulse until the mixture is finely ground.
- With the processor running, slowly add olive oil until well combined and smooth.
- Season with salt and pepper to taste.
4. Prepare the Sauce:
- In a large skillet over medium heat, add the chicken gravy.
- Once warmed, add the pea pesto and stir to combine. Allow it to cook for a few minutes until heated through.
- Add the cooked spaghetti to the skillet with the pesto sauce.
- Toss to evenly coat the pasta with the sauce.
- Gently fold in the zucchini noodles, mixing until the noodles are evenly distributed and warmed.
- Transfer to serving plates and garnish with additional spearmint, if desired.
- Serve immediately.
This Zucchini spaghetti with pea pesto is not only simple to make but also a refreshing and healthy alternative to traditional pasta dishes. Packed with vibrant flavors and nutrients, it's sure to become a favorite in your culinary repertoire. Enjoy the delightful combination of textures and tastes as you savor each bite!
Zucchini spaghetti with pea pesto FAQ:
Cook the spaghetti according to the package instructions, typically around 8-12 minutes, until it's al dente. Boil salted water before adding the pasta.
You can prepare the pea pesto and spiralize the zucchini ahead of time. However, it's best to cook the pasta and assemble the dish just before serving to maintain texture and freshness.
For a vegetarian option, substitute chicken gravy with vegetable broth or a creamy sauce made from blended cashews or silken tofu, adjusting seasonings to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, but note that zucchini noodles may become soggy.
Yes, frozen peas work well for the pesto. Simply thaw them first before blending to ensure a smooth texture.
Cooking Tips:
- For a smoother pesto, blend the peas, spearmint, and olive oil until thoroughly combined.
- If you prefer warm zucchini noodles, you can lightly sauté them in olive oil for 2-3 minutes before combining with the pesto.
- To prevent the zucchini noodles from becoming too watery, sprinkle them with a little salt and let them drain in a colander for about 10 minutes, then pat dry before use.
- For added texture, consider garnishing the dish with toasted pine nuts or parmesan cheese.
- To make this dish vegan, you can replace the chicken gravy with vegetable broth.
Nutrition Facts
4 ServingsCalories 350kcal
Protein 15g
Carbohydrates 70g
Fiber 7g
Sugar 11g
Fat 18g
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