Creamy Pesto Spaghettini & Zucchetti

  • cooking time
    20 m
  • serves
large zucchinis (300g)
200 g
Spray oil
1 medium
onion, sliced (150g)
2 cloves
garlic, crushed
300 mL
CARNATION Lite Cooking Cream
110 g
basil pesto
1 tsp
finely grated lemon zest
¼ cup
shelled pistachios, toasted & crushed (35g)
½ cup
finely grated parmesan (4g)
Basil leaves to serve


  1. Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ribbon into thin strips. Add spaghettini into boiling water & cook as per packet instructions.

  2. Heat a large frying pan; spray with oil & cook onion, and garlic for 2-3 minutes or until golden. Add NESTLE CARNATION Lite Cooking Cream and stir through pesto & lemon zest.

  3. Toss zucchini and spaghettini with pesto sauce, rocket, and pistachios. Adjust seasoning, then pile onto plates and sprinkle with parmesan. Garnish with a few basil leaves and serve.