Gazpacho Pasta Recipe

Name: Gazpacho Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound penne pasta or whole-wheat penne pasta; 2 pints grape tomatoes; 2 medium zucchini, chopped into 1/4-inch dice; 1/4 to 1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), divided; Black pepper; 3 to 4 celery stalks from the heart, finely chopped; 1 cup fresh flat-leaf parsley leaves, two large handfuls, chopped; 1/4 cup fresh cilantro leaves, a small handful, chopped; 1/2 cup sliced almonds, toasted; 1 garlic clove, minced; Zest and juice of 1 lime; 2 to 3 pimientos or roasted red peppers, chopped; A few dashes of hot sauce; Sliced scallions, for garnish; Grated manchego cheese or Pecorino Romano cheese, for topping

Servings: persons

Salt
1 pound penne pasta or whole-wheat penne pasta
2 pints grape tomatoes
2 medium zucchini, chopped into 1/4-inch dice
1/4 to 1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), divided
Black pepper
3 to 4 celery stalks from the heart, finely chopped
1 cup fresh flat-leaf parsley leaves, two large handfuls, chopped
1/4 cup fresh cilantro leaves, a small handful, chopped
1/2 cup sliced almonds, toasted
1 garlic clove, minced
Zest and juice of 1 lime
2 to 3 pimientos or roasted red peppers, chopped
A few dashes of hot sauce
Sliced scallions, for garnish
Grated manchego cheese or Pecorino Romano cheese, for topping

1
Preheat the oven to 425F and bring a large pot of water to a boil over high heat.
2
Salt the water and cook the pasta to al dente.
3
Heads up: Reserve a cup of starchy cooking water just before draining.
4
Scatter the tomatoes and zucchini onto a rimmed baking sheet and drizzle them with about 2 tablespoons of EVOO and some salt and pepper.
5
Roast in the oven until the tomatoes have burst and the zucchini is tender, about 20 minutes.
6
Meanwhile, to a food processor add the celery, parsley, cilantro, almonds, garlic, and lime zest and juice.
7
Turn on the food processor and stream in EVOO, about 1/4 to 1/3 cup.
8
A splash of water or vegetable stock can help the pesto move in the processor.
9
Toss together in a large bowl the pasta, pesto, reserved cooking water, pimientos or roasted peppers, and roasted tomatoes and zucchini.
10
Season with hot sauce and toss to combine.
11
Garnish with scallions and grated cheese.

630

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 1 pound penne pasta or whole-wheat penne pasta, 2 pints grape tomatoes, 2 medium zucchini, chopped into 1/4-inch dice, and more.

Yes, Gazpacho Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho Pasta

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