INGREDIENTS
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1 lb spaghetti
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1/3 cup olive oil
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2 tbsp chopped garlic
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4 small zucchini or summer squash (about 1 lb), trimmed and cut into long thin julienne strips
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1/3 cup refrigerated basil pesto
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1/2 cup grated Parmesan cheese
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1/2 tsp black pepper
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Recipe by Eshun Mott.