Step 1

Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.

Step 2

Meanwhile, make the pesto. In a blender, combine the zucchini, whole garlic clove, 1/4 cup of the olive oil, lemon juice, basil leaves and pine nuts. Blend until smooth, and season with salt and pepper to taste.

Step 3

In a large skillet, heat the remaining tablespoon of olive oil over medium heat.

Step 4

Add the minced garlic to the pan and stir for 1 minute, or until fragrant but not brown.

Step 5

Add the spiralized zucchini. Toss the mixture with tongs until the zucchini noodles start to cook but don’t fall apart, 3 to 5 minutes.

Step 6

Add the cooked spaghetti and the zucchini pesto, and stir to combine.

Step 7

Excerpted from "Foodwise." Copyright © 2023, Mia Rigden. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.