Pesto Spaghetti with Summer Squash

Name: Pesto Spaghetti with Summer Squash
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: kosher salt; 1/2 lb. spaghetti; 2 medium yellow zucchini (about 1 lb.); 10 oz. pesto; 1/4 c. freshly grated Parmesan; 1 c. cherry tomatoes, halved; Extra-virgin olive oil, for drizzling; Freshly ground black pepper

By Judy KimPublished: Jun 24, 2016

Be the first to review!

pesto spaghetti with summer squash recipe

Judy Kim

Yields:

Prep Time:

10 mins

Total Time:

20 mins

Jump to recipe

Veg out with this super-fresh summer pasta.

Advertisement - Continue Reading Below

Directions

1. Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente.
2. Step 2Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7" lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.
3. Step 3Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, garnish with pepper and serve.