Zucchini Spaghetti with Arugula Pesto

By Karenna

Ingredients

• 3 Zucchini (cut to resemble spaghetti)
• 1 1/2 cup Arugula
• 1 1/2 cups Basil Leaves
• 1/3 cup Walnuts
• 2 Garlic Cloves (smashed)
• 1/2 cup Grated Parmesan Cheese
• Olive Oil
• Salt
• Freshly Cracked Black Pepper

Details

Adapted from abc.go.com

Preparation

Step 1

Place the Arugula, Basil, Walnuts, Garlic and Cheese in a food processor and begin pulse. Slowly drizzle in Olive Oil and pulse until the mixture resembles a coarse paste. Season with Salt and Pepper to taste.

Heat a large skillet over medium-high with a few tablespoons of Olive Oil. Add the Zucchini and toss to coat in Oil.

Add a few tablespoons of Pesto and toss with the Zucchini. Once the Zucchini begins to take on color, transfer to a platter.

Serve warm or room temperature.


You may cut the Zucchini with a spiralizer, a mandolin fitted with a julienne attachment, or shaved thinly with a peeler.

Helpful Tips:
1. Alternatives to using the twirling gadget: use a mandolin or a vegetable peelers.
2. Salt and strain the zucchini to get rid of the excess moisture