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Zucchini Spaghetti with Lemony Kale Pesto

By Erica Schwarz
  • minutes
  • Serves

INGREDIENTS

2

large cloves Garlic

3 cups

Kale, packed leaves

1/2 tsp

Lemon, fresh zest

1/2

Lemon, juice of

3

Zucchini, large

1/2 lb

Spaghetti, thin

1/2 tsp

Kosher salt

1

good pinch Pepper, fresh cracked

1/3 cup

Olive oil, extra virgin

1/2 cup

Walnut, halves

1/2 cup

Parmigiano-reggiano cheese