Spaghetti Pesto with Zucchini

Ingredients

Cooking spray

4 medium zucchini, chopped (about 8 cups)

12 ounces whole-wheat spaghetti

2 cups tightly packed spinach

1 garlic clove, minced

2 tablespoons unsalted walnuts or almonds

2 tablespoons fat-free, low-sodium chicken broth and 1 to 2 tablespoons fat-free, low-sodium chicken broth as needed

1 1/2 tablespoons extra-virgin olive oil or canola oil

1 1/2 tablespoons shredded or grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

Directions

1. Lightly spray a large skillet with cooking spray. Cook the zucchini over medium-high heat for 10 to 12 minutes, or until tender.

2. Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain in a colander, reserving 1/4 cup pasta water.

3. In a food processor or blender, process the spinach, garlic, walnuts, 2 tablespoons broth, oil, Parmesan, salt, pepper, and 2 cups zucchini for 1 minute, or until well blended. Add 1/2 tablespoon broth for a thinner consistency. Process for 30 seconds. Repeat until the desired consistency.

4. In a large bowl, stir together the pasta, pesto, and 1 tablespoon reserved pasta water. One tablespoon at a time, add the remaining pasta water until the desired consistency.

5. Top with the remaining zucchini.

Nutritional Information: 

6 Servings

Serving Size: 1 ½ cups

Calories: 272

Total Fat: 6g

Saturated Fat: 1g

Cholesterol: 1mg

Sodium: 132mg

Total Carbohydrate: 48g

Fiber: 9g

Protein: 11g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.