Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
LecheFrutos secos
Tiempo de preparación
15 min
Tiempo de cocción
15 min
Tiempo total
30 min
Ingredientes
Utensilios
- Large pot
- 10-inch skilletAlternativa: 12-inch skillet
- Food processor or blenderAlternativa: Immersion blender
★ = Esencial
Instrucciones
Bring large pot of salted water to boil. Meanwhile, make pesto by blending Fresh basil leaves, Pine nuts, Garlic clove, Parmesan cheese and Extra virgin olive oil until smooth.
✓ Punto de control: Pesto is bright green and creamyAdd Spaghetti to boiling water and cook until al dente. Reserve 1 cup pasta water.
✓ Punto de control: Pasta has slight bite in centerWhile pasta cooks, heat 2 tbsp olive oil in skillet. Sauté Zucchini and Cherry tomatoes for 4 minutes until tender-crisp.
✓ Punto de control: Zucchini edges lightly goldenDrain pasta and toss immediately with pesto and vegetables. Add reserved pasta water as needed for silky sauce.
✓ Punto de control: Sauce coats pasta evenly
Nutrición
(por porción)
480
Calorías
16g
Proteínas
62g
Carbohidratos
19g
Grasas
5g
Fibra
Conservación
Refrigerador: 3 días
Best fresh. Store pesto separately if making ahead.
Recalentado: Reheat gently on stovetop with splash of water.
Variaciones
- Vegan Pesto Primavera: Omit parmesan and add nutritional yeast
- Extra Protein Version: Add grilled chicken or chickpeas
- Nut-Free Version: Replace pine nuts with sunflower seeds
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