A pasta dish is an easy and simple option for a busy weekday dinner. But if you add tomatoes and zucchini to it, it becomes a healthier and more attractive option. So, why not try this great recipe for our healthy zucchini pesto spaghetti and see for yourself? Enjoy!
Healthy Zucchini Pesto Spaghetti
Serves: 6
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients:
- 500 g spaghetti
- 1 medium zucchini
- 400 g cherry tomatoes
- 200 g baby spinach
- 3 cloves garlic, crushed
- 500 g creamy ricotta cheese
- 1 cup green olives, stuffed
- 3 tbs extra virgin olive oil
- 100 g almond flakes, toasted
- ½ cup sesame seeds, toasted
- ½ cup parsley leaf, finely chopped
- ½ cup parmesan, grated
- ½ cup filtered water
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- 1 tsp black pepper, freshly ground
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Cook the pasta in a large pot of boiling water for 12 minutes, or until al dente, then drain.
Step 3
Meanwhile, grate the zucchini and squeeze out the excess liquid with your hands. Place the zucchini, Parmesan cheese and almond flakes into a food processor and mix until finely chopped. Gradually add half of the ricotta cheese and 1 tablespoon of olive oil and process for another minute, or until the pesto is smooth and creamy. Gradually add water and spices to the mixture and mix until combined.
Step 4
Add 2 tablespoons of oil to the frying pan and heat over medium heat. Add the tomatoes and cook, stirring occasionally, for 5 minutes, or until golden brown and slightly softened.
Step 5
Add the pasta to the pan with the tomatoes and toss for 2 minutes or until heated through and combined. Then, divide the pasta into serving bowls and top with ricotta, pesto and olives. Sprinkle with sesame seeds and parsley.
Serving suggestions:
- Serve with pickles
- Serve with grilled haloumi cheese slices
Tips:
- Replace the almond flakes with peanuts
- Replace ricotta cheese with Greek yoghurt, natural style
- Add basil leaves to improve the taste
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days
- Prepare the pesto in advance to use later
Looking For More Recipe Ideas? Check These Out:
- Apricot and Peanut Balls | Guilt-Free Dessert
- Easy and Healthy Potato and Egg Salad
- Vegetable Casserole | Healthy Winter Dinner
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.