Creating a weekly diet plan allows us to better control our food. To assist in your planning, here is a very healthy and easy recipe to make for those times when you don’t know what to cook.
ZUCCHINI SPAGHETTI WITH PESTO ROSA
For pink pesto:
15 dried tomatoes (hydrated)
20 fresh basil leaves
20 g of nuts to taste (walnuts, almonds, cashews…)
With the help of a mixer shred all pesto ingredients. Prepare the zucchini spaghetti with a peeler and then sauté in a frying pan for a couple of minutes with an inch of olive oil. Serve the spaghetti with pink pesto.
* This recipe was shared as part of our l’esport suma workshop on nutrition and healthy eating with nutritionist Cristina Viader from www.TallerdeGastronomia.com. Learn more about that workshop here.