Zucchini spaghetti with pea pesto
Savor a healthy and flavorful dish with our Zucchini Spaghetti with Pea Pesto. Fresh zucchini noodles paired with a vibrant pea and spearmint pesto, enhanced by garlic and olive oil, and complemented with pasta and chicken gravy for a nourishing and delicious meal. Perfect for dinner!
- 22 Apr 2024
- Cook time 35 min
- Prep time 25 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 7g | 18% |
| Sugar 11g | 11% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.72g | 9% |
| Cholesterol 1.25mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 50mg | 9% |
| Vitamin B1 0.86mg | 72% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 260ug | 65% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 54mg | 63% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 72mg | 6% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 3.95mg | 36% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 2.20mg | 20% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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