Zucchini Pesto Pasta – a delicious recipe with zucchini, olive oil, garlic, fresh basil, walnuts, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
To make the pesto, combine the fresh basil, olive oil, garlic, salt, pepper, and walnuts in a food processor. Puree until no large pieces remain.
2
Cut zucchini into ribbons by running peeler along the zucchini long ways. Save the inner seedy part for another recipe. Two zucchinis will make about 11/2 - 2 cups of pasta.
3
Salt the zucchinis and place in a colander. Let them sit for about 10 minutes then pat dry as best you can with some paper towels.
4
Prepare a bowl of ice water.
5
Heat water under a steamer basket. When boiling, add the zucchini ribbons to the steamer basket and cover. Cook for 11/2 - 2 minutes.
6
Toss the zucchini noodles into the ice bath for 1 minute. Pour into a colander to drain off the cold water and pick out any remaining ice cubes.
7
Toss the zucchini ribbons in the pesto and top each individual serving with additional parmesan and cherry tomatoes.
412
kcal
Calories
40
g
Fat
7
g
Carbs
11
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 6 ingredients. The key ingredients include: 2 zucchini, 1/2 cup olive oil, 3 cloves garlic, 2 cups fresh basil leaves, and more.
Yes, Zucchini Pesto 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.
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