Zucchini spaguetti with pesto

8 INGREDIENTES • 7 PASOS • 20 MINUTOS
Cocción
10 min.
Preparación
10 min.
Dificultad
Intermedia
Zucchini spaguetti with pesto

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1 - 2

Ingredientes

8 ingredientes
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  • 4 units Zucchini
  • 6 units Cherry tomatoes
  • 1/2 cups Basil
  • 1/4 cups Spinach
  • 1 bit Queso parm gratedo
  • 1 bit Whole nuts
  • 1/4 cups Olive oil
  • 1/4 tsp Coarse salt
Instrucciones
7 pasos
  1. 1
    To prepare pesto: boil water, whitening boiling basil leaves and spinach leaves.Cool in a container with water and ice.Drain.Put the basil, spinach leaves, parmesan cheese and nuts on the blender and process until you get a homogeneous pasta.Add little by little the extra virgin olive oil to emulsify the pesto.Seed with a pinch of sea salt.
  2. 2
    Wash the Italian pumpkins.
  3. 3
    Ranking the pumpkins with the help of a spiral vegetable grater or "Spiralizer".
  4. 4
    Bake the zucchini spaguetti at a furnace font, covered with aluminum foil, by 7 mins approx.or warm directly into a skillet on low heat.
  5. 5
    Mix zucchini noodles with pesto.
  6. 6
    Serve with cherry tomatoes cut into quarters or halves.
  7. 7
    Sol Fliman & María José Buttazzoni.Children to eat.2016. Adapted.

Información nutricional

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Calorías Carbohidratos Proteínas Grasas
110 14.7 7.2 4.7
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