Weeknight Pesto & Ricotta Spaghetti
PREP 5 MIN•COOK 10 MIN
New weeknight family favorite alert! Dan's spaghetti with a simple homemade pesto (and bonus zoodles) comes together in just a few minutes. Trust us, you'll be making this one on repeat.
EF
GF
NS
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Number of servings
2
100g spaghetti, dried (or gluten free)
1 courgette (medium) spiralised into noodles
200g fresh ricotta
Pesto
1 tbs pine nuts
1⁄4 cup (30g) parmesan grated, reserve some for serving
1 garlic clove minced
1⁄2 bunch of fresh basil (150g bunch) leaves picked, reserve some for serving
1⁄8 tsp chilli flakes or more to taste
1 tbs vegetable stock
salt & pepper, to taste
Bring a large pot of salted water to the boil.
At the same time, to make pesto, heat a non-stick frypan over low heat and toast pine nuts for 2-3 minutes or until just becoming golden and fragrant. Scatter over a plate to cool.
Add parmesan, garlic, basil leaves, chilli and cooled pine nuts to a blender. With the machine running, slowly add stock until mixture just comes together. Season with salt and pepper to taste.
Add pasta to boiling water and cook according to packet instructions.
Once pasta is cooked, reserve 1/4 cup of pasta water and drain.
Return pasta to the pot and toss with courgette noodles to combine.
Add pesto and sufficient reserved pasta water to make a sauce and mix well.
Divide between bowls and top with ricotta, reserved parmesan and extra basil leaves to serve.
Energy (kJ)
1838 kJ / 439 cals
Protein
24.2 g
Fat
19.9 g
Sat. Fat
9.2 g
Carbs
37.7 g
Sugar
3.1 g
Fiber
2.9 g
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