Description
This fun and spooky Pesto Spaghetti with Eyeballs recipe combines classic Italian flavors with a creative twist. Creamy mozzarella balls stuffed with sliced olives resemble eyeballs, making it a perfect dish for Halloween or any themed dinner party. The fresh pesto sauce coats tender spaghetti noodles, delivering a vibrant and aromatic meal in just 25 minutes.
Ingredients
Scale
Ingredients
- 12 oz. spaghetti
- 20 mini mozzarella balls
- Stuffed olives, sliced
- 1 6- to 7-ounce container store-bought pesto
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the 12 oz. of spaghetti according to package directions until al dente. Drain and set aside.
- Prepare Mozzarella Eyeballs: While the pasta is cooking, carefully carve a small indent in each mini mozzarella ball and insert one slice of stuffed olive into each to resemble an eyeball.
- Toss with Pesto: In a large mixing bowl, combine the cooked spaghetti with the store-bought pesto sauce, tossing well to evenly coat the pasta.
- Serve: Divide the pesto spaghetti into four bowls, then top each serving with the prepared mozzarella eyeballs to complete the dish.
Notes
- Use high-quality store-bought pesto for the best flavor or make your own fresh pesto if preferred.
- Stuffed olives add a briny contrast that enhances the mozzarella; green olives with pimientos work well.
- This recipe is quick and easy, perfect for festive occasions or a whimsical weeknight dinner.
- For a vegan variation, substitute mozzarella balls with vegan cheese alternatives and confirm pesto is dairy-free.
- Serve immediately to enjoy the fresh textures of the mozzarella and warm pasta.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 460
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
