Browned butter, parsnip, zucchini spaghetti

Sunday night dinners are a reg when the fam is in town, so tonight I made browned butter spaghetti with parsnips, zucchini, pine nuts and beetroot pesto.

Ingredients:

one pack of gluten free spaghetti

1 large zucchini 

1 large parsnip 

1 cup pine nuts

1 stick of butter 

Beetroot Pesto (recipe coming soon)

Cut parsnips vertically and very thinly, place in oven at 375 with olive oil, salt and minced garlic until crispiness desired is reached. 

Mean while slice the zucchini vertically - now this is the important step - place sliced zucchini on a flat surface and cover in salt. Zucchini has a lot of water and won't cook well unless you take it out, the salt does this 

The photo above shows how all the water is released. When this stage is reached rinse and dry the zucchini. Sauté on a pan with olive oil. Place aside. Place pine nuts on a pan and cook until golden. 

Place pasta in boiling water, cook for 7-10 minutes depending on pasta brand. 

Once everything is cooked you can brown the butter in a pan. 

Add the browned butter, pasta, parsnips, and pine nuts in one large pot. Mix together

dish out

Add Zucchini on top and beetroot pesto (add anything else your heart desires) and voila your done