Vegetable spaghetti with homemade pesto and lemon

Vegetable spaghetti with homemade pesto and lemon
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Vegetable spaghetti with homemade pesto and lemon: the recipe with fresh ricotta and some truffle flakes. A unique dish, easy to prepare. Vegetable spaghetti should be cooked in boiling water only for a few minutes. Then they have to go through a bowl with water and ice.

SPAGHETTI RECIPE WITH PESTO AND LEMON

First of all, the health and pleasure of vegetables, starting with green and yellow zucchini, and lemon, an authentic elixir of long life. Then the unique taste of home-made pesto, which readers of Non-waste to have an unbeatable recipe. And finally, the vegetable spaghetti, perfect for a light lunch or dinner, easy to prepare in the spiraler, and much loved by vegetarians and vegans. The recipe of spaghetti with pesto and lemon is a true unicum of our cuisine and is well suited to many small variations that we mention among the ingredients of the dish.

Ingredients for 4 people)Vegetable spaghetti with homemade pesto and lemon

-Four green and three yellow zucchini: all strictly organic.

-The peel of lemon from Amalfi or even from the Sorrento or Sicilian peninsula.

-Home-made pesto according to our recipe

-50 grams of Parmesan (or fresh ricotta).

-20 grams of seasoned pecorino.

-50 grams of aromatic herbs.

-Pine nuts, extra virgin olive oil, coarse salt and a clove of garlic.

-Some flakes of black truffle

-10 small tomatoes (if any)

PREPARATIONVegetable spaghetti with homemade pesto and lemon

-Prepare the pesto according to the instructions provided on our website, and add a few pieces of Parmesan and seasoned pecorino. Use a normal blender. Only at the end add the extra virgin olive oil and continue to blend to give your sauce a homogeneous consistency.

-Pour the pesto into a bowl and dedicate yourself to the courgettes. Wash them well, put them in a more spiral to make unique vegetable spaghetti made by you.

-Put the spaghetti in a pan of boiling water, with coarse salt, then cook them for a few minutes. Not more.

-Drain as if they were normal spaghetti, then dip them in a bowl with water and ice to fix their color. Squeeze and pour them into a bowl.

-Season the spaghetti with pesto,  garnish with the lemon zest and a touch of grated truffle (optional). The dish is ready to be served at the table.

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