50/50 Pesto Pasta
I love pasta (who doesn’t?!) but I also love zucchini noodles, aka zoodles. I always either made one or the other for dinner, never thinking to combine them but one day when I was short on chickpea spaghetti noodles and also short on zucchinis to make an entire meal out of either one, I decided to combine them and throw on my favourite pesto sauce and voilà 50/50 pesto pasta was born — 50% pasta and 50% zucchini noodles.
This is pretty much the only way I eat pasta now because I still get the yummy oh so satisfying carb-yness from the spaghetti noodles without feeling overly stuffed afterwards because half of the dish is zucchini noodles. It’s a total win-win and you must try it for yourself!
This recipe also uses a store bought pesto sauce so it literally comes together in no time. Since this is a pretty basic recipe, it’s easy to amp it up a bit by adding on some shrimp cooked in garlic or perhaps some sundried tomatoes — the choice is yours!
50/50 Pesto Pasta
— Makes 2 Servings —
Ingredients
- 1/2 box (114g or 4oz) chickpea spaghetti (I like Chickapea brand)
- 2 medium zucchinis
- 1 container (227g or 8oz) basil pesto (I like Sunflower Kitchen brand)
Method
- Cook spaghetti according to package directions.
- While the pasta is cooking, spiralize both zucchinis using a spiralizer and set aside.
- Once that spaghetti is cooked to desired tenderness, strain out the water and return the spaghetti noodles to the pot.
- With the heat on low, add the zucchini noodles and the pesto sauce to the pot (note you may not need to use the whole container of pesto depending on how coated you like your pasta) with the spaghetti noodles and cook until the sauce is warmed and the zucchini noodles become slightly softened, about 5 minutes.
- Serve immediately.
