Spaghetti with Zucchini and Basil Pesto

For the spaghetti with zucchini and basil pesto, cook the spaghetti in boiling salted water according to package directions until al dente.

While it is cooking, wash and dry the basil, pluck the leaves and chop them. Peel garlic cloves and chop finely.

Mix with olive oil and Parmesan, salt, pepper and puree. Peel shallot, wash and chop finely. Wash zucchini, pat dry and cut into very small pieces.

Cut the bacon into small pieces as well. In a frying pan, heat vegetable oil and sauté shallot until translucent. Add zucchini and sauté vigorously for 4-5 minutes, add bacon.

Pour the spaghetti into a colander, drain and stir. Add basil pesto and chopped tomatoes and toss in for 3-4 minutes.

Season with salt and pepper and divide among warmed plates, serve hot.

Preparation Tip:

Spaghetti with zucchini and basil pesto tastes great with green or tomato-cucumber salad. The dish can also be prepared with ready-made basil pesto from a jar, but it tastes better if you prepare the pesto fresh yourself.

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