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Recipe of Zucchini and Pesto Pumpkin Spaghetti
Recipe

Zucchini and Pesto Pumpkin Spaghetti

30 mins
10 mins
Low
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Make some zucchini and pumpkin spaghetti replacing the traditional pasta for these two vegetables can be an original and very showy way to present these vegetables, making our food more varied and creative, and helping us to convince children to eat vegetables. You can make more simple and traditional elaborations to include this vegetable in our diet. This plate of zucchini and pumpkin spaghetti can be included in our diet using it as a first course, before a rice, a protein dish of meat or fish, a tortilla.

Ingredients

6 portions
  • 1 zucchini
  • 1 pumpkin
  • 1/2 cups pine nut, bare
  • 1/4 cups raisin
  • 200 grams parmesan cheese
  • to taste basil
  • 4 tablespoons olive oil
  • to taste salt

Preparation

For the sauce: Grind the pine nuts, the basil, 50 g of Parmesan and the olive oil until obtaining a homogenous sauce (pesto sauce finished). Reservation.
For spaghetti: Clean, peel, and cut the squash and zucchini into long rectangles (about 15 cm) and then with the peeler cut thin slices of vegetables.
Cook the vegetable strips in boiling or steaming water for about 2 minutes.
Drain the vegetables, mix with the pesto sauce, add the raisins and sprinkle grated parmesan.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
246.3
kcal
12.32%
Carbohydrate, by difference
7.5
g
2.5%
Protein
11.3
g
22.6%
Total lipid (fat)
19.7
g
30.31%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
María del Carmen Ortega Borges
26/07/2017 05:30:59
Muy bien explicado

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