Spaghetti with Asparagus & Zucchini drizzled with Basil Pesto Sauce.
As part of the weekend Italian dinner, I made my husband this delicious Spaghetti with roasted zucchini and asparagus drizzled wih the 2 minute basil pesto sauce. I am always cooking with zucchini as its rich in lutein and zeaxanthin which are very important for healthy vision. Zucchini is also very high in water content like cucumbers so its makes an ideal vegetable for people who want to watch their waistline. It is rich in vitamin C so there you have a vegetable that’s packed in goodness.
The Asparagus is such a small lithe vegetable but you would be amazed at how much protein and richness packed in this one. This vegetable is packed in FOLATE so its a rich source of folic acid, which would definitely help pregnant women. Its rich in Vitmain C, Vitamin K and has anti-inflammatory properties. Its also a natural detoxifier so pack on the asparagus people!!!
Choose asparagus with tightly closed tips, supple ends and firm stalks that dont bend. I dont store it for too long in the refridgerator. The ends have to be discarded but the tips are used for cooking. Did you know that three seasons pass before the asparagus can be harvested?
A cup of prepared Basil Pesto Sauce.
A bunch of asparagus stalks.
1-2 zucchini diced in to big 1 inch pieces.
1/2 box of Heartland Multigrain Omega 3 Spaghetti.
1 tsp Dried Oregano
1 tsp Dried Basil.
Salt & Pepper to taste.
- Bring a pot of boiling water to boil add a spoon of salt and immerse the pasta in the same. Cook for 8-10 minutes or according to the instructions on the package. Switch off and drain but save a small cup of the salter pasta water.
- Simultaneously take a tray and grease the bottom with oil spray and toss the diced zucchini and chopped asparagus stalks. Season with salt, pepper, dried oregano and dried basil. Sprinkle with olive oil and top with zest from one lemon.
- Preheat the oven to 400F and roast the veggies for 10 minutes till they get a little soft.
- Take the serving bowl, add the hot spaghetti first, top with roasted veggies, drizzle the basil pesto sauce slightly diluted with the pasta water and garnish with park skim mozzarella cheese.
- Serve Hot!