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Recipe of Zucchini and Pesto Pumpkin Spaghetti
Recipe

Zucchini and Pesto Pumpkin Spaghetti

30 min
10 min
Easy
19
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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 servings
  • 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    140355
    kcal
    7018%
    Carbohydrates
    2731
    g
    910%
    Proteins
    2863
    g
    5725%
    Lipids
    14249
    g
    21922%
    Fiber
    766
    g
    1532%
    Sugar
    756
    g
    840%
    Cholesterol
    23.5
    mg
    7.8%
    Esha
    Rate this tip
    Ratings (1)
    María del Carmen Ortega Borges
    26/07/2017 05:30:59
    Muy bien explicado

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