Description
For the Pasta:
8 oz pasta (spaghetti, penne, or your choice)
2 medium zucchinis, spiralized or cut into thin strips
1 tablespoon olive oil
¼ cup Parmesan cheese, grated (optional for garnish)
For the Pesto:
1 ½ cups fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
¼ cup olive oil
¼ cup Parmesan cheese (or nutritional yeast for a vegan option)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and reserve ½ cup of pasta water.
While the pasta is cooking, prepare the pesto: In a food processor, combine basil, pine nuts, garlic, olive oil, Parmesan cheese, salt, pepper, and lemon
juice. Blend until smooth, adding a bit of pasta water if needed to reach desired consistency.
In a large skillet, heat olive oil over medium heat. Add zucchini and sauté for 2-3 minutes until slightly tender.
Add the cooked pasta to the skillet with zucchini and toss to combine. Pour the pesto over the pasta and mix until evenly coated.
Serve with grated Parmesan if desired, and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Zucchini Pesto Pasta every time.
- Prep Your Ingredients: Spiralize or julienne the zucchini. Grate the Parmesan cheese. Measure out all pesto ingredients.
- Cook the Pasta: In a large pot of heavily salted boiling water, cook the pasta until al dente. Before draining, carefully reserve ½ cup of the starchy pasta water.
- Make the Pesto: In a food processor, pulse the pine nuts and garlic until finely chopped. Add the basil, Parmesan, salt, and pepper. Pulse again. With the processor running, slowly drizzle in the olive oil until emulsified. Add lemon juice and pulse to combine.
- Sauté the Zucchini: In a large skillet, heat olive oil over medium-high heat. Add zucchini and sauté for 2-3 minutes only, until just tender but still with a slight bite. Do not overcook.
- Combine Everything: Add the drained pasta to the skillet with the zucchini. Pour the pesto over the top. Toss everything together, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta beautifully.
- Finish and Serve: Remove from heat, taste for seasoning, and serve immediately with extra grated Parmesan.
Serving Suggestions
Elevate your dish with these simple ideas. For a protein boost, top with grilled chicken, shrimp, or white beans. Add color and texture with halved cherry tomatoes or roasted red peppers. Serve alongside a crisp green salad with a lemon vinaigrette or a slice of crusty garlic bread to soak up any extra sauce. For a complete summer meal, pair with a chilled glass of Sauvignon Blanc or Pinot Grigio.
How-to Summary
Boil pasta, reserving some water. Blend basil, nuts, garlic, oil, cheese, and lemon juice for pesto. Briefly sauté zucchini. Toss hot pasta and zucchini with pesto, thinning with pasta water as needed. Garnish and serve.
Frequently Asked Questions
Can I make this dish ahead of time? The pesto can be made 2-3 days in advance and stored in the fridge with a layer of oil on top. For best texture, cook the pasta and zucchini fresh and combine just before serving.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce, so revive it with a splash of water or olive oil when reheating.
What are the best zucchini substitutes? Yellow summer squash, roasted broccoli, or asparagus spears make excellent alternatives. Adjust cooking time accordingly.
How can I make this nut-free? Replace the pine nuts with 2-3 tablespoons of sunflower seeds or simply omit them. The pesto will still be flavorful.
Is there a way to make the zucchini more tender? For softer zucchini, sauté for an additional 2-3 minutes. For a firmer, more al dente texture, add it to the skillet for just 1 minute.
Common Mistakes to Avoid
- Overcooking the Zucchini: Sautéing too long makes it mushy. It should be tender-crisp.
- Skipping the Pasta Water: The starchy water is crucial for creating a silky, cohesive sauce that clings to the pasta.
- Using Dried Basil: Fresh basil is non-negotiable for vibrant pesto. Dried basil will not provide the same flavor.
- Not Tasting for Seasoning: Always taste the final dish and adjust salt and pepper before serving.
- Over-processing the Pesto: Pulse ingredients until combined but not puréed. A little texture is desirable.
Conclusion
This Zucchini Pesto Pasta is a testament to how simple, fresh ingredients can create a spectacular meal in under 30 minutes. By mastering the quick pesto and the brief sauté of the zucchini, you unlock a versatile, healthy, and deeply satisfying dish perfect for busy weeknights or casual entertaining. Remember the key tips: reserve your pasta water, don’t overcook the zucchini, and always use fresh basil. With this recipe in your arsenal, a delicious and impressive dinner is always within easy reach.
