Spaghetti Pesto with Zucchini

Ingredients

  • Cooking spray *

  • 4 medium zucchini, chopped (about 8 cups)

  • 12 ounces whole-wheat spaghetti

  • 2 cups tightly packed spinach

  • 1 garlic clove, minced

  • 2 tablespoons unsalted walnuts or almonds

  • 2 tablespoons fat-free, low-sodium chicken broth and 1 to 2 tablespoons fat-free, low-sodium chicken broth as needed *

  • 1 1/2 tablespoons extra-virgin olive oil or canola oil *

  • 1 1/2 tablespoons shredded or grated Parmesan cheese

  • 1/4 teaspoon salt *

  • 1/8 teaspoon pepper *

    *Ingredients not provided in Kit

Directions

  • Lightly spray a large skillet with cooking spray. Cook the zucchini over medium-high heat for 10 to 12 minutes, or until tender.

  • Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain in a colander, reserving 1/4 cup pasta water.

  • In a food processor or blender, process the spinach, garlic, walnuts, 2 tablespoons broth, oil, Parmesan, salt, pepper, and 2 cups zucchini for 1 minute, or until well blended. Add 1/2 tablespoon broth for a thinner consistency. Process for 30 seconds. Repeat until the desired consistency.

  • In a large bowl, stir together the pasta, pesto, and 1 tablespoon reserved pasta water. One tablespoon at a time, add the remaining pasta water until the desired consistency.

  • Top with the remaining zucchini.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item