Nutrición y Cocina

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Nutrición y Cocina

Zucchini and Pesto Pumpkin Spaghetti

Name: Zucchini and Pesto Pumpkin Spaghetti
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 piece of zucchini; 1 piece of pumpkin; 1/2 Cup of pinion bare; 1/4 of Cup of raisin; 200 grams of Parmesan cheese; to taste of basil; 4 spoonfuls of olive oil; to taste of Salt

30 min

10 min

Easy

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Nutrición y Cocina

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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.

Reviewed by the Editorial Team of Kiwilimón

Ingredients

6 servings

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1 piece of zucchini
1 piece of pumpkin
1/2 Cup of pinion bare
1/4 of Cup of raisin
200 grams of Parmesan cheese
to taste of basil
4 spoonfuls of olive oil
to taste of 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.