Pesto Zucchini "Spaghetti
Pesto Zucchini "Spaghetti requires around 45 minutes from start to finish. This main course has 336 calories, 18g of protein, and 25g of fat per serving. For $1.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up romano cheese, salt, bacon, and a few other things to make it today. 4 people have tried and liked this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns a pretty good spoonacular score of 62%. Similar recipes are Spaghetti with Zucchini and Pistachio Pesto, Spaghetti with Zucchini and Pistachio Pesto, and Zucchini "Spaghetti" with Spinach Pesto.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 medium zucchini
- 1 pinch salt
- 6 slices bacon
- 0.5 cup green onions
- 2 cups broccoli florets
- 2 T basil pesto
- 4 servings romano cheese
Instructions
- 1
Place zucchini strips in a colander over a bowl or in the sink.
- 2
Sprinkle zucchini with salt and toss to combine.
- 3
Let the zucchini sit for 15 minutes while the salt extracts the moisture.
- 4
Drain excess water, squeezing zucchini, if necessary.
- 5
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.
- 6
Remove bacon to a stack of paper towels to drain. Crumble bacon.
- 7
Remove all but 2 T of bacon drippings from the pan.
- 8
Return the pan to medium heat.
- 9
Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.
- 10
Add zucchini and 2 T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.
- 11
Serve with bacon crumbles and freshly grated Parmesan cheese.