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Ingredients

Directions

  • 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.

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  • 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.

  • 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 Facts

542 calories; 27 g total fat; 886 mg sodium. 58 g carbohydrates; 19 g protein;


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