John Myers
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Zuchini Spaghetti with Pesto
The perfect zuchini spaghetti with pesto recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 500 g Zucchini fresh
- 1 piece Fresh onion
- 2 Toes Fresh garlic
- 80 g Pesto green
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Colorful pepper from the mill
- 50 g Parmesan
- Chilli from the mill
- Salt
Pesto
- I made pesto from roasted walnuts, clove of garlic, pepper, salt, lemon balm, basil, Parmesan and olive oil.
Preparation:
- Peel the zucchini, remove the seeds and grate into fine strips. Peel the onion and cut it into strips. Chop the garlic.
- Boil the spaghetti, but never add oil to the water. Totally wrong ! Cooking aldente … so that you can still infuse some of the other ingredients.
- Sweat the onions in the oil, add the zucchini and garlic and continue to sweat. Do not let it brown. Add spices and pesto. If it is too dry, add a ladle of hot noodle water. Drain the spaghetti, save some water. Pour the spaghetti into the zucchinis or vice versa. Put the lid on and let it stand for 5 minutes. Without fire … promises won’t be cold. If they are too dry, add some hot noodle water.
- Season to taste again, of course; After serving, rub or slice the Parmesan cheese over it. Bon Appetit !!!!
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