Ingredients
The following ingredients have 4 Servings
- Summer squash, zucchini, or butternut squash
- Sea salt
- Store-bought or homemade pesto
- Extra-virgin olive oil (for serving)
- Lemon zest (for serving)
Instruction
- Bring a medium pot of water to a boil.
- Meanwhile, make your long strands of “spaghetti” out of summer squash, zucchini, or butternut squash using a julienne vegetable peeler or a spiralizer.
- Pour the hot water into a large heatproof bowl. Dump the veggie “spaghetti” in the hot water and let it “cook” for 1 to 2 minutes.
- Gently drain the veggie spaghetti, patting it dry with a clean towel if desired to remove all the moisture. If desired, rinse it under cool running water to stop the cooking. Then plop on a spoonful or so of pesto and some olive oil and a little lemon zest to taste and toss. Serve at once.
