Zucchini and Squash Spaghetti with Pesto

Nutrición y Cocina
Making Zucchini and Squash Spaghetti by substituting traditional pasta with these two vegetables can be an original and visually appealing way to present these veggies, making our diet more varied and creative, and helping us convince kids to eat vegetables. Simpler and more traditional preparations can also be made to incorporate these vegetables into our diet. This zucchini and squash spaghetti dish can be included in our diet as a starter, before rice, a protein dish of meat or fish, or an omelet.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 zucchini
  • 1 pumpkin
  • 1/2 cups pine nuts, peeled
  • 1/4 cups raisins
  • 200 grams Parmesan cheese
  • basil
  • 4 tablespoons olive oil
  • salt
Preparation
30 mins
10 mins
Low
  • For the sauce: Blend the pine nuts, basil, 50 g of Parmesan, and olive oil until you obtain a homogeneous sauce (pesto sauce finished). Set aside.
  • For the spaghetti: Clean, peel, and cut the squash and zucchini into long rectangles (about 15 cm) and then use a peeler to cut thin vegetable slices.
  • Cook the vegetable strips in boiling water or steam for about 2 minutes.
  • Drain the vegetables, mix with the pesto sauce, add the raisins, and sprinkle with grated Parmesan.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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