• ½ pound (half a standard box) Spaghetti*
• ½ medium Zucchini, thinly sliced
• ½ large Onion, chopped
• 2 cups Fresh Basil, blended
• ¼ cup Grated Parmesan
• 4 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Butter
• ½ teaspoon Garlic Salt
• ½ teaspoon Black Pepper
• Sprinkle Crushed Red Pepper Flakes, to taste

Method

Cook and drain spaghetti noodles. Set aside.

To a heated pan, add the butter and 2 tablespoons of your extra virgin olive oil. Sautee veggies until tender, seasoned with the garlic salt and black pepper.

In a food processor, combine basil, the remaining 2 tablespoons of oil and ¼ cup of parmesan cheese in a food processor for our “pesto.” Blend until smooth.

Stir pasta, vegetables and “pesto” together in a large pot. Sprinkle with red pepper flakes for some great color and an added spicy edge!

Notes:

“Pretend” is an important part of this recipe because: A) real pesto has nuts (this one is nut-free), and B) “primavera” means Springtime (this recipe is all about Summer!). It’s also how I pretend I can use up all my zucchini.

*½ pound of spaghetti is generally considered a serving for two (which is how many I cook for). Alter the recipe as you see fit for your own dining room!