Pesto Zucchini Pasta Nests – a delicious recipe with pasta, fresh basil, pine nuts, garlic, olive oil, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Using a medium pot, add water, olive oil and salt. Bring water to a boil and add in 2 pasta nests. Reduce heat and cook until al dente.
2
Using a food processor, add the fresh basil and some olive oil. Puree until soft. Using a hand held blender combine the puree basil, a clove of garlic, and a fair amount of olive oil. Once smooth add in the cheese. After cheese is properly incorporated add chopped pine nuts.
3
Slice zucchini into 1/8 inch slices. Using a saute pan, add olive oil. Once oil is heated, add zucchini and sprinkle with salt. Once one side of zucchini is golden brown, flip and cook the other until even.
4
Serve pasta nests with zucchini on the side, drizzle pesto sauce on top and serve immediately.
1132
kcal
Calories
87
g
Fat
73
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 pasta, nests, 2 cups fresh basil, 1/2 cup pine nuts, 1 garlic clove, and more.
Yes, Pesto Zucchini Pasta Nests 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.
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