Browsing on the internet I came across a beautiful recipe of zucchini spaghetti. I was immediately struck by the predominant green color, and I thought it was supposed to be a really good dish seen from that photo. The zucchini spaghetti is one of those recipes that you do not give credit, and instead turn out to be really amazing. Be clear, they are called spaghetti but here in Italy nothing can replace the pasta. We say that is a vegetable variant, as it is cut, it can be easily passed off and seasoned like spaghetti. The recipe I had seen was seasoned with an avocado cream while I revisited the dish by creating spiraled zucchini noodles with mint, basil and almonds pesto, with a small addition of ginger that is always good 🙂
Has become almost an obsession for me. Really fast to prepare, and the perfect fresh taste for these hot days.
To prepare the shape I used a spiralized, but the next step will be to buy one more performance. The version I have is quite comfy while being manual, the only flaw is that many scraps remain. If you do not want to buy any tools, you can slice the zucchini with a knife or a mandolin.
Vegetable spaghetti increases the intake of vegetable foods in our diet. They can be eaten both cooked and raw, but I preferred to parboil the zucchini. They allow you to prepare new dishes and colorful, and for those who eat them right instead of pasta, as well as being light are also gluten-free.
- 40 basil leaves
- 60 mint leaves
- 16gr of fresh ginger
- 30 almonds
- 8 teaspoons of extra virgin olive oil
- First put the water in a pot and bring it to the boil.
- Wash and cut the zucchini into spaghetti.
- Put basil, mint, almonds and grated ginger in a mortar. Start pounding and mixing. Add the oil a little at a time.
- Once ready put the pesto in a bowl, and add some hot cooking water to make the pesto creamy.
- Once boiled, add a pinch of salt in the water and bake the zucchini for about 1 minute. They must remain crisp enough.
- Drain the zucchini and mix them with pesto.