Zucchini Spaghetti with Pesto

Spiralised zucchini (courgette) tossed in a bright Genovese basil pesto. Gluten-free, vegetarian, and ready in 20 minutes. The courgette/zucchini dialect split makes this a reliable test case for cross-variety vocabulary handling alongside Eggplant Parmigiana. Also a strong hit for "gluten free pasta" and "quick vegetarian dinner".

Ingredients

• 4 medium zucchini (courgettes), spiralised
• 60 g fresh basil leaves
• 30 g pine nuts, toasted
• 30 g Parmigiano-Reggiano, grated (omit for vegan)
• 1 clove garlic
• 80 ml extra-virgin olive oil
• Salt and black pepper
• Cherry tomatoes, halved (optional)

Method

1. Blend basil, pine nuts, Parmigiano, garlic, and olive oil until smooth. Season to taste.
2. If using a pan, sauté the zucchini (courgette) noodles in olive oil 2–3 minutes over high heat. Alternatively, serve raw for more crunch.
3. Toss hot or room-temperature zucchini noodles with pesto.
4. Serve topped with cherry tomatoes and extra Parmigiano.

Tags: italian, gluten-free, vegetarian, 20min, zucchini, courgette, spiralised, pesto, quick dinner, gluten free pasta alternative, vegan option