214kcal
1g
7g
2g
4g
5g
10g
404mg
- 100g / 3.53oz young Baby spinach
- 50g / 1.76oz Parmesan
- 50g / 1.76oz Cashews
- 1 clove small Garlic
- 100ml / 3.38fl oz Olive oil
- 200g / 7.05oz Zucchini
- 150g / 5.29oz Cherry tomatoes
- 150g / 5.29oz Spelt spaghetti
- to taste Salt
- 1 tbsp Olive oil
1. For the pesto, wash and dry 100g / 3.53oz young Baby spinach, removing thick stems. Grate 50g / 1.76oz Parmesan. Roast 50g / 1.76oz Cashews in a pan without oil, then cool and chop. Chop 1 small Garlic clove finely.
2. Blend all pesto ingredients in a food processor, gradually adding 100ml / 3.38fl oz Olive oil until desired consistency is reached. Season with Salt, pepper, and lemon juice.
3. Clean and halve 200g / 7.05oz Zucchini. Using a spiralizer, cut into thin spaghetti, or slice thinly with a peeler.
4. Wash and quarter 150g / 5.29oz Cherry tomatoes.
5. Cook 150g / 5.29oz Spelt spaghetti in salted boiling water until al dente.
6. Heat 1 tbsp Olive oil in a pan, sauté Zucchini and Cherry tomatoes briefly.
7. Drain Spelt spaghetti, add to the pan and toss.
8. Mix the vegetable pasta with pesto and serve.
58% of RDI
148% of RDI
7% of RDI
1% of RDI
1% of RDI
148% of RDI
33% of RDI
You can substitute spinach with arugula. The remaining pesto can be stored in a sealed container in the fridge for up to one week.
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