½ pound (half a standard box) Spaghetti*
½ medium Zucchini, thinly sliced
½ large Onion, chopped
2 cups Fresh Basil, blended
¼ cup Grated Parmesan
4 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter
½ teaspoon Garlic Salt
½ teaspoon Black Pepper
Sprinkle Crushed Red Pepper Flakes, to taste
Cook and drain spaghetti noodles. Set aside.
To a heated pan, add the butter and 2 tablespoons of your extra virgin olive oil. Sautee veggies until tender, seasoned with the garlic salt and black pepper.
In a food processor, combine basil, the remaining 2 tablespoons of oil and ¼ cup of parmesan cheese in a food processor for our “pesto.” Blend until smooth.
Stir pasta, vegetables and “pesto” together in a large pot. Sprinkle with red pepper flakes for some great color and an added spicy edge!
“Pretend” is an important part of this recipe because: A) real pesto has nuts (this one is nut-free), and B) “primavera” means Springtime (this recipe is all about Summer!). It’s also how I pretend I can use up all my zucchini.
*½ pound of spaghetti is generally considered a serving for two (which is how many I cook for). Alter the recipe as you see fit for your own dining room!