Zucchini Spaghetti
I was shopping at Ivarone Bros the other day. I was browsing through the store looking for some inspiration to create a new low calorie recipe. In the produce isle I found spaghetti squash. It is long strands of zucchini that looks like spaghetti. They also had it from carrots and butternut squash. To go along with it I picked up Ivarone’s homemade pesto sauce. I cooked it in a pot of salted boiling water for approximately 7 minutes. The zucchini is very firm. You want to make it soft but yet be al dente. I drained it and added about 3 tablespoons of the pesto sauce and white chicken breast. It was delicious. I can not wait to try the other flavors. I think the carrot would be high in sugar, but tonight I am going to add ricotta cheese to the leftover zucchini spaghetti and see how that tastes. I think it will be divine. This recipe can be found on the bonappetitmom recipes page. Stay safe my fans and Bon Appetit.