I started making Zucchini Spaghetti back when gluten-free became a thing. At that point, I’d use a vegetable peeler to create thin strips (still a favorite way to prepare them). But, I also bought a spiralizer – which gives the noodles a traditional spaghetti texture and look. This recipe is just perfect for peak Summer ingredients. I use the pesto with the ricotta to create a “sauce.”
Honestly, the spiralizer is the best $29 I’ve ever spent.
Chef Laura
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