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:

4 medium zucchini, julienned thinly (mandoline slicers are great for this)

generous pinch of salt

6 slices of uncooked bacon

1/2 cup green onions, sliced into 1-inch pieces

2 cups broccoli florets

2-3 T prepared basil pesto

Fresh Parmesan or Romano cheese, for garnish

Equipment:

colander

bowl

frying pan

paper towels

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:

Quickview
335 Calories
17g Protein
24g Total Fat
12g Carbs
17% Health Score
Limit These
Calories
335k
17%

Fat
24g
38%

  Saturated Fat
10g
64%

Carbohydrates
12g
4%

  Sugar
6g
7%

Cholesterol
53mg
18%

Sodium
690mg
30%

Get Enough Of These
Protein
17g
36%

Vitamin C
78mg
95%

Vitamin K
81µg
78%

Calcium
394mg
39%

Phosphorus
384mg
38%

Vitamin B6
0.52mg
26%

Manganese
0.47mg
24%

Vitamin B2
0.39mg
23%

Potassium
780mg
22%

Vitamin A
1088IU
22%

Folate
85µg
21%

Selenium
12µg
18%

Magnesium
63mg
16%

Vitamin B1
0.23mg
15%

Fiber
3g
14%

Zinc
2mg
14%

Vitamin B3
2mg
13%

Vitamin B5
0.98mg
10%

Iron
1mg
9%

Vitamin B12
0.5µg
8%

Copper
0.16mg
8%

Vitamin E
0.87mg
6%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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