Serve this to your friends, and they’ll be shocked that this pasta is made out of zucchini! Don’t waste time being skeptical about this recipe — get a spiralizer and start impressing your roommates and family. You can thank Spoon for a newfound love and appreciation for zucchini and quick, healthy meals.
Spinach-Basil Zucchini Spaghetti
- Prep Time:20 minutes
- Cook Time:10 minutes
- Total Time:30 minutes
- 3 tomatoes
- 1/4 cup olive oil
- 1 pinch salt/pepper to taste
- 1 cup baby spinach leaves
- 1/2 cup basil leaves
- 1 tablespoon lemon juice
- 1/4 cup shredded parmesan cheese
- 1/4 cup walnuts
- 1 garlic clove
- 1 pinch red pepper flakes, to taste
- 1/4 cup chopped onion
- 1/4 cup sliced mushroom
- 2 zucchinis
To roast tomatoes, preheat oven to 400ºF. Slice tomatoes 2 centimeters thick and massage with a tablespoon of olive oil, salt, pepper and red pepper flakes. Place tomatoes flat on parchment paper-lined tray and bake for 10-15 minutes in the oven.
To make pesto, add spinach, basil, walnuts and garlic to a blender or food processor and pulse until fully blended. Then, add parmesan cheese, salt, pepper, lemon and red pepper flakes. Blend until smooth.
#SpoonTip: We recommend the Oster blender. It has amazing horse power, yet is still affordable.
Sauté mushrooms and onions with some olive oil over medium heat for 2-3 minutes. Here’s a chance to get creative and add any vegetable, seasoning or protein you would like! We threw in some broccoli, spinach and leftover grilled chicken.
Spiralize zucchini. Just stick zucchinis in, twist and watch perfectly curled spaghetti form.
Throw spiralized zucchini, tomatoes and pesto into the sautéed mushrooms and onions mixture. Sauté for an additional 5 minutes or until zucchini softens. Sprinkle some parmesan on top and enjoy!