Spagehtti with Vegetables and Pesto
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 125 grams flat-leaf parsley
- 1 garlic clove
- 60 grams grated Parmesan
- 125 milliliters Canola oil
- salt
- freshly ground peppers
- 200 grams carrots
- 1 Zucchini
- 400 grams Spaghetti
Preparation steps
1.
Rinse the parsley, pat dry, pluck leaves and finely chop. Peel and dice the garlic. Transfer the parsley to a blender along with the Parmesan, oil and garlic and puree. Season to taste.
2.
Rinse and trim the carrots and zucchini and cut into thin strips. Cook the spaghetti according to package directions until al dente. Drain, reserving 50 ml (approximately 1/4 cup) of the pasta cooking water. Blanch the vegetables in a pot of boiling salted water for 5 minutes. Toss together the spaghetti, vegetables and pesto, adding some of the reserved pasta cooking water if necessary.
