Veggie Spaghetti With Pesto Sauce

imageHow can  you make an almost zero carb spaghetti without the pasta? Fork up $14 or so and get yourself a veggie slicer that does a great job of turning your zucchini or squash into carb-less spaghetti. You can make all your favorite pasta dishes with ‘veggie pasta.’ For this recipe, I went for one of my favorite pasta dishes – spaghetti with basil pesto sauce. You can go all the way and prepare your own pesto sauce, but I chose to just pick up some prepared pesto sauce from my favorite grocery store.  The beauty of zucchini or squash spaghetti is that you can make your dish totally vegetarian or with your favorite protein — beef, pork, chicken or seafood.  How about that?


1 pc zucchini, thoroughly washed, peel on

1 pc yellow squash, thoroughly washed, peel on

6 garlic cloves, peeled and crushed

1 tsp Olive oil

6 pcs. cherry or grape tomatoes, cut in half

1/2 cup prepared basil pesto

1 tbsp Parmesan cheese

1 tbsp toasted pepitas (pumpkin seeds) or pine nuts


Using a Veggetti Spiral Vegetable Slicer, slice the zucchini and squash to make the  vegetable spaghetti.  Set aside. Heat Olive oil in a pan over medium heat.  Add garlic and saute until golden brown.  Remove from heat and set aside.  In a large bowl, place vegetable spaghetti and mix in basil pesto, making sure to coat the spaghetti entirely. Add chery tomatoes and pepitas.  Top with garlic. Sprinkle with Parmesan cheese. (For warm spaghetti, heat the zucchini and squash slices in the microwave for a few seconds before mixing in the sauce)


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