Zucchini and Squash Spaghetti with Pesto

Name: Zucchini and Squash Spaghetti with Pesto
Prep time: 40 min
Cook time: 10 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 zucchini; 1 pumpkin; 1/2 cups pine nuts, peeled; 1/4 cups raisins; 200 grams Parmesan cheese; basil; 4 tablespoons olive oil; salt

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

Published: 26-05-2017

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.