Pesto Zucchini "Spaghetti

Pesto Zucchini "Spaghetti is a gluten free and primal recipe with 4 servings. This main course has 336 calories, 18g of protein, and 25g of fat per serving. For $1.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have basil pesto, green onions, bacon, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes are Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son, Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son, and Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary. Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 T of bacon drippings from the pan. Return the pan to medium heat. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it. Serve with bacon crumbles and freshly grated Parmesan cheese.

 

Step by step:

1. Place zucchini strips in a colander over a bowl or in the sink.

2. Sprinkle zucchini with salt and toss to combine.

3. Let the zucchini sit for 15 minutes while the salt extracts the moisture.

4. Drain excess water, squeezing zucchini, if necessary.

5. Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.

6. Remove bacon to a stack of paper towels to drain. Crumble bacon.

7. Remove all but 2 T of bacon drippings from the pan.

8. Return the pan to medium heat.

9. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.

10. Add zucchini and 2 T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.

11. Serve with bacon crumbles and freshly grated Parmesan cheese.

Nutrition Information:

covered percent of daily need