The Food Connect

Where I got this recipe from: I got this recipe from the American Heart Association website.

Why I decided to make this recipe: I was looking for a healthy recipe that was low sodium and low calories. I was also looking for a recipe that was particularly pasta. Pasta has a reputation for being unhealthy, so I was looking for something that was light.

What I liked about this recipe: I liked the fact that the sodium was low. According to the website it has 132 mg of sodium. I liked that it included vegetables.

What I did not like/ What I messed up: I felt like when I originally made this dish, that it was lacking in flavor. It felt very plain to me. So, you may be wondering how I fixed this and how did it improve. I improved it by adding onions and I added a Smart Balance spread that improves cholesterol. I also reheated it by cooking it in a skillet. It’s also important to note that I did not use a food processor or a blender, instead I used a mixer to make the pesto sauce; this really isn’t a mistake but it’s just something that might have impacted the recipe, although I doubt it.

If you’re interested in making this recipe yourself, visit this website below and try it out for yourself: Spaghetti Pesto and Zucchini | American Heart Association Recipes.

Thanks for reading!