Whole Wheat Spaghetti & Zucchini with Pistachio-Spinach Pesto

Whole Wheat Spaghetti & Zucchini

with Pistachio-Spinach Pesto

2 Servings
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From the Test Kitchen

Pesto, a sauce originally made in Genoa, has become a hallmark of Italian cuisine. Its herbaceous, savory flavor traditionally comes from a blend of basil, nuts, grated cheese and a little bit of lemon. In this recipe, we’re taking this sauce up a notch, adding the toasty sweetness of pistachios and a peppery kick from fresh, aromatic mint.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Whole Wheat Spaghetti & Zucchini with Pistachio-Spinach Pesto
Title
  • 4 cloves Garlic
  • 2 oz Baby Spinach
  • 2 Zucchini
  • 1 bunch Basil
  • 1 bunch Mint
  • 1 Lemon
  • 1 Red Onion
  • ¼ cup Roasted Pistachios
  • ½ cup Grated Parmesan Cheese
  • 10 oz Whole Wheat Spaghetti
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Slice the zucchini lengthwise into quarters then cut out and discard the seeds; cut the zucchini into thin matchsticks. Pick the basil and mint leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the peel to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the onion.
Make the pesto sauce:
2 Make the pesto sauce:
Very finely chop the spinach, basil, mint, and pistachios. Combine in a medium bowl. Stir in the lemon zest, and all but a pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Season with salt and pepper to taste.
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until the onion has softened. Add the zucchini and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.
Cook the pasta:
4 Cook the pasta:
While the vegetables cook, add the spaghetti to the boiling water. Cook 8 to 10 minutes, or until the pasta is al dente (still slightly firm to the bite). Remove from heat, drain thoroughly and set aside.
Combine the vegetables, pasta & pesto:
5 Combine the vegetables, pasta & pesto:
Add the cooked pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and the juice of all 4 lemon wedges; season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Slice the zucchini lengthwise into quarters then cut out and discard the seeds; cut the zucchini into thin matchsticks. Pick the basil and mint leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the peel to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the onion.
2 Make the pesto sauce:
Very finely chop the spinach, basil, mint, and pistachios. Combine in a medium bowl. Stir in the lemon zest, and all but a pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Season with salt and pepper to taste.
Make the pesto sauce:
Cook the vegetables:
3 Cook the vegetables:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until the onion has softened. Add the zucchini and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.
4 Cook the pasta:
While the vegetables cook, add the spaghetti to the boiling water. Cook 8 to 10 minutes, or until the pasta is al dente (still slightly firm to the bite). Remove from heat, drain thoroughly and set aside.
Cook the pasta:
Combine the vegetables, pasta & pesto:
5 Combine the vegetables, pasta & pesto:
Add the cooked pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and the juice of all 4 lemon wedges; season with salt and pepper to taste.
6 Plate your dish:
To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese. Enjoy!
Plate your dish:
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