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
Step by Step Instructions
More Recipes
Pasta Primavera
By: Chef Laura Bonicelli Few dishes capture the essence of the growing season quite like Pasta Primavera. Derived from the Italian word "Primavera," which translates to "Spring," this vibrant dish is a celebration of the season's bounty.about Pasta PrimaveraWhile its...
Asparagus Refrigerator Pickles
By: Chef Laura Bonicelli Here's the best part! These pickles are so easy! Seriously, you don't need to be a master chef or spend hours in the kitchen to make them. With just a few simple steps, you'll have a jar filled with crunchy, tangy goodness that will leave you...
Asparagus with Citrus and Herb Dressing
Take me to the lesson... Asparagus with Citrus and Herb Dressing 1 1/2 pounds asparagus -- trimmed evenly=====2 large lemons -- zested and juiced1 large orange -- zested and juiced2 cloves garlic -- minced2 tablespoons fresh basil -- finely chopped2 tablespoons fresh...
Thanks for trying the recipe!