Summer pesto pasta
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Zucchini
2 medium, spiralized into ribbons
Pine nuts
1 tbsp(s)
Uncooked lasagna noodles
280 gm, cut into thick strips
Frozen green peas
1 cup(s)
Baby spinach
280 gm
Pesto sauce
1½ tbsp(s), basil pesto variety
Lemon zest
1 tsp(s), plus more for garnish (optional)
Part-skim ricotta cheese
⅓ cup(s)
Fresh basil
¼ cup(s)
Lemon
1 medium, cut into wedges for serving
Cooking spray
5 spray(s)
Instructions
1
Lightly spray a grill pan with cooking spray and heat over medium-high heat. Cook the zucchini ribbons in batches, for 30 seconds each side to lightly char. Transfer to a plate and set aside.
2
Meanwhile, add pine nuts to a large deep saucepan over a medium heat and cook, stirring, for 2 minutes or until golden. Remove from pan and set aside. Fill the same saucepan with water, three quarters full, add 1 teaspoon of salt and bring to a boil. Add lasagna sheets and peas, boil for 2-3 minutes or until pasta is al dente (just tender). Drain.
3
Add spinach and 1 tablespoon water to the same saucepan and cook, stirring, for 2 minutes or until leaves have wilted. Once wilted, add zucchini, peas, lasagna sheets, pesto and lemon zest and season with salt and pepper. Stir to combine and heat through.
4
Divide among 4 plates and top with ricotta. Sprinkle with basil, pine nuts and lemon zest. Serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.