zucchini pesto pasta

This easy and quick Zucchini Pesto Pasta is a perfect family dinner during zucchini season! Use even less pasta and more zucchini and pesto if you prefer.

Zucchini Pesto Pasta

dry Penne pasta (or similar shape)

salt, for pasta cooking water

zucchinis (see notes)

T minced garlic

olive oil

salt and fresh ground black pepper, for seasoning zucchini

Basil Pesto

pasta cooking water

Fill a large pot with water, add about...

Fill a large pot with water, add about 2 tsp. salt, and let the water come to a boil while you prep other ingredients.

Wash zucchini if needed, cut off ends, then...

Wash zucchini if needed, cut off ends, then cut in half lengthwise and slice into half-moon slices. (If the zucchini is really large, you might want to cut it into fourths before slicing.)

Measure out 2/3 cup basil pesto, and mince...

Measure out 2/3 cup basil pesto, and mince enough fresh garlic to make 1 tablespoon.

As soon as the water comes to a...

As soon as the water comes to a boil add the pasta, stir, and reduce heat to medium, or high enough to keep the water at a gentle boil.

Cook pasta as long as directed on the...

Cook pasta as long as directed on the package, then measure out 1/2 cup pasta cooking water before you drain the pasta. (Don’t overcook, the pasta should still have some bite to it.  I cooked my pasta exactly 9 minutes.)

While pasta is cooking, heat the olive oil...

While pasta is cooking, heat the olive oil in a very large frying pan (big enough to hold all the pasta when it’s cooked.)  When oil is hot, add the minced garlic, turn heat down to medium, and saute just until you can start to smell garlic, about one minute.  (Don’t let the garlic burn!)

Then add the sliced zucchini, season to taste...

Then add the sliced zucchini, season to taste with salt and fresh ground black pepper, and saute until the zucchini is tender-crisp, about 5 minutes.  (Taste a piece to see if it’s as done as you like it. I stop cooking when it’s still a little crisp.)

Add the pesto to the cooked zucchini and...

Add the pesto to the cooked zucchini and gently stir to combine. (If the pasta is not done yet, turn off the heat.)

Add the drained cooked pasta to the zucchini/pesto...

Add the drained cooked pasta to the zucchini/pesto combination and gently mix together, adding as much pasta cooking water as you think it needs to get the mixture nicely combined.

Serve hot. This will keep in the fridge...

Serve hot. This will keep in the fridge for a day or two, but it’s best freshly made.

A creamy green sauce, perfect for when you have too many zucchinis to use.

Zucchini Pesto

pasta

zucchini (sliced)

garlic

pine nuts (or walnuts)

onion

salt and pepper (to taste)

yeast

basil

lemon (juiced)

tsp salt

Cook your pasta according to package directions until al dente, reserving at least one cup of pasta water.

Preheat the oven to 375F. 

In a casserole dish, add the sliced zucchini, garlic, pine nuts and onion. 

Roast for 25 minutes, until the zucchini begins to brown. Remove from the oven, and allow to cool slightly. 

To a high speed blender, add the zucchini mixture, fresh basil, nutritional yeast, olive oil, lemon, salt and pepper. Process until smooth but slightly grainy. 

Top 2 zucchini pesto pasta recipes from across the web

The most viewed zucchini pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Zucchini Pesto Pasta

Zucchini Pesto

Top 2 zucchini pesto pasta recipes from across the web

The most viewed zucchini pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Pesto Pasta

Zucchini Pesto

The most viewed zucchini pesto pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine