Zucchini pasta with sun-dried tomato pesto

A zucchini pasta gets a deep umami taste from sun-dried tomato pesto. In addition to the intense seasoning, pesto also performs here as a pasta sauce. Arugula adds vitamins and stimulant to the pasta. This healthy and delicious meal is ready in no more than 15 minutes!

250 g of spaghetti
500 g zucchini
Olive oil
2 cloves of garlic
1 cup (150 g) Gourmet Club sun-dried tomato and almond pesto
A large handful of arugula leaves
Parmesan cheese
Salt and black pepper

Boil the spaghetti in salted water until cooked al dente. Drain. While the spaghetti is boiling, turn the zucchini into spirals.
Heat a little olive oil in a pan. Slice the garlic cloves and heat lightly in the oil. Add the zucchini and cook for another half minute. Now pour the spaghetti into the pan and add the sun-dried tomato pesto and arugula leaves.
Mix everything well, season with salt and black pepper. Enjoy now! When serving, add grated or crushed parmesan.