This Zucchini Pesto Pasta recipe is a weeknight lifesaver. It’s fresh, flavorful, and incredibly easy to make, perfect for busy evenings. You’ll love how quickly this vibrant dish comes together!
Key Ingredients & Substitutions
- Zucchini: Fresh is best! Yellow squash works too.
- Basil: Fresh basil gives the best flavor.
- Parmesan Cheese: Grana Padano or nutritional yeast (for dairy-free) are good alternatives.
- Nuts: Pine nuts are traditional, but walnuts or cashews also work.
- Pasta: Any shape you like! Spaghetti, penne, or fusilli are great choices.
Ingredients
For the Zucchini Pesto:
* 2 medium zucchinis, chopped roughly
* 2 cups fresh basil leaves, packed
* 1/2 cup grated Parmesan cheese
* 1/4 cup pine nuts (or walnuts)
* 2 cloves garlic, peeled
* 1/2 cup extra virgin olive oil
* Salt and black pepper to taste
For the Pasta:
* 12 ounces pasta of your choice
* 1 tablespoon olive oil (for cooking pasta)
How Much Time Will You Need?
- Total Time: 20-25 minutes
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Servings: 4
- Calories per serving: Approximately 450-500
- Tools needed: Large pot, food processor or blender
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the Zucchini Pesto
While the pasta cooks, combine the chopped zucchini, basil, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, vibrant pesto forms.
3. Season the Pesto
Taste the zucchini pesto and season with salt and black pepper as needed. You want the flavors to pop!
4. Combine Pasta and Pesto
Drain the cooked pasta and return it to the large pot. Add the freshly made zucchini pesto to the pasta. Toss well to coat every strand.
5. Adjust Consistency (Optional)
If the pesto seems too thick, add a tablespoon or two of the reserved pasta water. This will help create a creamy sauce that clings beautifully to the pasta.
6. Serve and Enjoy!
Serve your Zucchini Pesto Pasta immediately, garnished with extra Parmesan cheese if desired. This quick and healthy meal is ready to be devoured!
Storage Instructions
Store leftover Zucchini Pesto Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or olive oil if needed to loosen the sauce.
Frequently Asked Questions (FAQ)
Q: Can I make this pesto ahead of time?
A: Yes, you can make the zucchini pesto up to 2 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
Q: Do I need to cook the zucchini before making the pesto?
A: No, the zucchini is used raw in this pesto. Its natural moisture helps create a creamy texture.
Q: Can I use different nuts in the pesto?
A: Absolutely! Walnuts or cashews are great alternatives if you don’t have pine nuts.
Q: Is this recipe dairy-free?
A: Not as written, but you can easily make it dairy-free by substituting the Parmesan cheese with nutritional yeast.
Q: What kind of pasta works best?
A: Any pasta shape works, but short pasta like penne or fusilli, or long strands like spaghetti, are excellent choices.
Q: Can I freeze the zucchini pesto?
A: Yes, you can freeze the pesto without the cheese for up to 3 months. Add fresh cheese when you’re ready to use it.
