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 zucchini; 1 pumpkin; 1/2 cups pinion, bare; 1/4 cups raisin; 200 grams parmesan cheese; to taste basil; 4 tablespoons olive oil; to taste salt

30 mins

10 mins

Low

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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.

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Ingredients

6 portions

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1 zucchini
1 pumpkin
1/2 cups pinion, 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.