Halfway Healthy Spaghetti Pesto

Recipe Summary

Servings:

4

Nutrition Info

Ingredients

• 1 pound zucchini noodles (from 2 large zucchini)
• ¾ teaspoon salt
• ½ pound dry spaghetti
• 1 tablespoon EVOO
• 4 cups broccoli florets
• 1 cup thawed green peas
• ¼ teaspoon red pepper flakes
• 1 (7 oz) pkg refrigerated pesto
• ¼ cup grated Parmesan

Directions

• Step 1
  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.
• Step 2
  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.
• Step 3
  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.