Total Green Spaghetti is one of those many delicious recipes I had the chance to learn as a student at the chef course. I want to propose this dish to you because green is my favorite color.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz spaghetti
- 1 cup peas
- 1 medium zucchini
- 1 small onion
- 2 sprigs fresh mint
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt and pepper
- 1.5 cups basil
- 3 tbsp pine nuts
- 1/3 cup grated Parmesan cheese
- 1 tbsp extra virgin olive oil
Preparation
Put all the pesto ingredients into a food processor, and add an ice cube to keep the basil’s color vibrant.
Julienne the zucchini, slice the onion, and chop the garlic clove.
In a non-stick pan, add about 4 tablespoons of extra virgin olive oil and sauté the onion and garlic.
After a few minutes, add the peas and cook until they are tender, then add the zucchini, and finally the mint leaves.
Adjust with salt, pepper, and oil.
Drain the pasta, reserving a cup of the cooking water.
Toss it in the same pan as the vegetables, add the pesto, and more cooking water if needed.
Plate, sprinkle with grated Parmesan cheese, garnish with fresh mint leaves, and serve immediately.
Notes
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