Description
This zucchini pesto pasta is a delightful summer dish that combines the freshness of zucchini and basil with a flavorful homemade pesto sauce. It’s a quick and easy recipe that’s perfect for a light and healthy meal.
Ingredients
Pasta:
12 ounces pasta of choice (spaghetti, linguine, or penne),
Zucchini:
2 medium zucchini, spiralized or thinly sliced,
Pesto:
1 cup fresh basil leaves, 1/4 cup pine nuts, toasted, 1/3 cup grated Parmesan cheese, 2 cloves garlic, minced, 1/2 cup extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, extra grated Parmesan and fresh basil for garnish
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the pesto: While the pasta cooks, make the pesto by combining the basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped, then slowly drizzle in the olive oil while processing until smooth.
- Sauté the zucchini: In a large skillet over medium heat, add a drizzle of olive oil and sauté the zucchini for 2 to 3 minutes until just tender.
- Combine and serve: Add the cooked pasta to the skillet along with the pesto. Toss well to coat, adding a bit of reserved pasta water as needed to loosen the sauce. Remove from heat, garnish with extra Parmesan and fresh basil, and serve immediately.
Notes
- Swap pine nuts for walnuts or almonds if preferred.
- Use a store-bought pesto for a quick shortcut.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
