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!
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.
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 per serving
4 ServingsCalories 350kcal
Protein 15g
Carbohydrates 70g
Fiber 7g
Sugar 11g
Fat 18g
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