vegetable SPAGHETTI with PESTO sauce – something light!

Today we’ll use zucchini, which just keeps tempting us in gardens and at grocery stores, to make our very own spaghetti noodles!

Like any vegetable, zucchini is no exception and it also provides us with vitamins and minerals. It contains magnesium, iron, and potassium. What’s more it’s low in calories, easy to digest, and stimulates intestinal peristalsis, making it useful in the fight against obesity. It’s perfect for people who have problems with digestion, heartburn, or suffer from reflux and hyperacidity. Additionally, it helps deacidify and detoxify the body.

Zucchini spaghetti

Preparation:

First, thoroughly wash the zucchini, cut off the ends, and use a peeler or a special shredder to slice zucchini thinly into noodles.

Next, squeeze the garlic through a garlic press into a separate bowl, and add the finely chopped basil. Mix the garlic with basil and one of the oils. Add lemon juice, spices, and Parmesan cheese, if you like.

Afterwards, add this homemade pesto to the zucchini noodles. Finally, cut the cherry tomatoes in half and throw them into the bowl, too.

Note: You can stew the noodles in the pan and serve the whole thing hot.

Enjoy!