Fusilli with zucchini, salmon and tomatoes on arugula pesto
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108 recipes
Zucchini spaghetti with rocket pesto and basil
ingredients
servings
2
Cherry tomatoes
150 grams
Grated Parmesan cheese
1 spoon
Rocket salad
15 grams
Basil
5 leafs
Shelled walnuts
10 grams
Avocado
1/2 half
Lemon juice
1 spoon
Salt
to taste
Courgette
2 unit
Grated Parmesan cheese
10 grams
single courses from world
Zucchini spaghetti with rocket pesto and basil
Zucchini spaghetti with rocket pesto and basil
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The zucchini spaghetti is certainly not our pasta we always eat, however they are a great way to add some vegetables to our dishes and to end the day with a light meal.
preparation
step 1
To prepare the zucchini spaghetti, use a spiralizer, a mandolin or finely chop with the help of a peeler to create zucchini noodles. Put them aside on kitchen paper so that the excess liquid absorbs.
step 2
To prepare the pesto, in a food processor, mince the rocket, the basil and the walnuts until obtaining a homogeneous consistency. Add the avocado, lemon juice and salt and chop again until a thick paste is obtained.
step 3
Set the food processor on a low speed and slowly pour the olive oil until you get a creamy and homogeneous consistency.
step 4
Add the cherry tomatoes and cook for 1-2 minutes, stirring occasionally. Add the zucchini spaghetti and bake for another 1-2 minutes or until the two vegetables have softened, stirring occasionally. Remove from the fire.
step 5
Season the zucchini spaghetti and the hot tomatoes with the pesto, salt and pepper and mix everything gently. To serve, pour the spaghetti into a deep dish and sprinkle with Parmesan cheese.
