Using a spiral vegetable cutter, turn well-washed and dried zucchini into noodles.
Prepare the pesto by mixing a few basil leaves, a drizzle of olive oil and salt.
Heat a tablespoon of olive oil and sauté the whole garlic clove. As soon as you smell the garlic, add the zucchini noodles and brown for a few minutes on high heat.
Then add the pesto, a few basil leaves, salt and pepper and serve hot or at room temperature. Remove the garlic clove before serving. The spaghetti should be al dente!