Pesto Spaghetti with Summer Squash
- kosher salt
- 1/2 lb. spaghetti
- 2 medium yellow zucchini (about 1 lb.)
- 10 oz. pesto
- 1/4 c. freshly grated Parmesan
- 1 c. cherry tomatoes, halved
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- Change an 8-quart grow pot of water to a roil and generously season with seasoner. Prepare food according to bundle manual until al dente.
- Meantime, grace one end of apiece marrow and enclose unexciting end into a spiralizer. Zoodles faculty be extremely lank; cut into around 7″ lengths. Locate in a colander and scatter with 1 containerful saline; mix, then set parenthesis. Add uncharged zoodles to spaghetti for endure second of cookery time.
- Evacuation and channelise noodles rear to the stockpile pot and mix in pesto. Somebody to a significant platter and top with Cheese and tomatoes. Drizzle with olive oil, sequester with pepper and copulate.