Halfway Healthy Spaghetti Pesto

broccoli and pesto with spaghetti

Photo by Jen Causey

Makes 4

Ingredients

Directions

  1. 1 of 3 Place zucchini noodles in a colander in the sink and sprinkle with 1/4 tsp salt. Let stand 10 min. Bring a large pot of salted water to a boil. Add spaghetti and cook to al dente, 10 min.
  2. 2 of 3 Meanwhile, heat EVOO in a large lidded skillet over med-high. Add broccoli, 1/4 cup water and 1/4 tsp salt. Cover and cook 4 min. Uncover and add peas and red pepper flakes. Cook 2 min.
  3. 3 of 3 Rinse zucchini noodles, then drain spaghetti over zucchini. Add spaghetti mixture to skillet, along with pesto, Parmesan and 1/4 tsp salt. Toss to combine.
Nutrition Information for Halfway Healthy Spaghetti Pesto
Servings Per Recipe: 4
Per Serving: 6 g sat. fat, 58 g carb., 542 kcal cal., 27 g Fat, total, 19 g pro., 886 mg sodium, 7 g fiber, 9 g sugar