Spaghetti with pesto taken to a new level. Adding spiralized zucchini and fresh green beans adds nutrition and fun to this vegetarian dinner.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add salt and green beans. Simmer 1 minute. Add spaghetti and continue cooking over medium to medium-high heat, stirring occasionally, 8 minutes. Reduce heat to medium; add spiralized zucchini. Stir gently and continue simmering until spaghetti is tender yet firm to the bite, 2 or 3 minutes. Reserve about 1/2 cup cooking water. Drain the spaghetti and vegetables.

    Advertisement
  • Heat pesto in a pot over medium-low heat; add a few tablespoons of cooking water to thin slightly; stir. Transfer drained spaghetti and vegetables to pot; mix gently to coat with the sauce.

  • Transfer spaghetti to a warmed serving bowl. Drizzle with olive oil; top with grated cheese, red pepper flakes, and pine nuts.

Nutrition Facts

421 calories; protein 15.5g; carbohydrates 57.6g; fat 16.4g; cholesterol 8.2mg; sodium 1964.5mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2017
This dish was simple and delish! I didn't have a spiralizer so I just cut the zucchini into strips about as thick as a noodle. I also didn't have the nuts but I don't think this negatively affected the dish because it was still a very flavorful meal. Read More
(2)
13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/03/2017
This dish was simple and delish! I didn't have a spiralizer so I just cut the zucchini into strips about as thick as a noodle. I also didn't have the nuts but I don't think this negatively affected the dish because it was still a very flavorful meal. Read More
(2)
Rating: 5 stars
05/14/2018
I made changes. Yes I will make it again. For the parmesan cheese I used Nutritiinal Yeast Flakes and I used spinach zucchini pasta and did not have a spiral maker for the zucchini so sliced them very thin although for the next time I am going to spiral the zucchini and lastly I passed on the redpepper flakes. I did drizzle the olive oil and topped with pine nuts too! Read More
(1)
Rating: 5 stars
04/23/2017
This is one of those recipes that you dance in joy when you taste it. This incredibly tasty recipe will even delight the skeptical. Read More
(1)
Advertisement
Rating: 5 stars
04/23/2017
This recipe was absolutely delicious! I was skeptical of the use of green beans at first but they were the perfect complement to the pesto sauce. We did not use any pine nuts due to a nut allergy but it was still absolutely perfect. This is best for a light dinner on a summer night! Read More
Rating: 5 stars
04/09/2017
I was skeptical about the green beans in this recipe but we loved the combination of flavors. Unfortunately my little country grocery store did not carry pine nuts so instead of making the 20 mile trip into the big city I used sunflower seeds instead. Not the same but they worked nicely too. This is a great recipe and one that is sure to impress your friends. Five stars all the way! Read More
Rating: 5 stars
04/22/2017
Yum!!!!! I made this exactly as written except for I added some chili flakes to the mixture and served the rest on the side so everyone could adjust their own heat (mainly because the kiddos can't do that much heat but I'm working on them). I absolutely loved this one! If I had a lemon I would have loved adding some fresh lemon juice to this and I'll plan on doing that next time. A total keeper here well done! Read More
Advertisement
Rating: 5 stars
02/04/2019
We added lovely soft mung bean sprouts and made our own basil pesto with fresh basil and a bit of parsley from the garden. YUM Read More
Rating: 5 stars
04/08/2017
I loved the combination of flavors in this and this made for a quick healthy and delicious Saturday lunch! I totally forgot the drizzle of olive oil at the end as I couldn't wait to dig in! Read More
Rating: 5 stars
07/15/2018
Added wilted greens and chanterelles! Read More
Advertisement