Zucchini Pesto Pasta

$- 300g pasta of your choice - 2 medium zucchinis - 1 cup fresh basil leaves - 1/2 cup walnuts or pine nuts - 2 cloves garlic - 1/2 cup grated Parmesan cheese or nutritional yeast - 1/4 cup extra virgin olive oil - Salt and pepper to taste - Cherry tomatoes and additional basil for garnish When making Zucchini Pesto Pasta, you need simple and fresh ingredients. The pasta acts as the base, and you can choose spaghetti or penne. The zucchinis add a nice crunch and lightness. Fresh basil is key for that vibrant pesto flavor. You can use walnuts or pine nuts to create a creamy texture. Garlic gives a punch, while Parmesan cheese enhances the taste. Extra virgin olive oil helps blend everything smoothly. Don't forget to season with salt and pepper. For garnish, cherry tomatoes and extra basil make your dish pop with color. - Large pot - Non-stick skillet - Food processor - Measuring cups and spoons You will need a few tools to prepare this dish. A large pot is essential for boiling the pasta. A non-stick skillet helps cook the zucchini without sticking. A food processor is a must for making that smooth pesto. Lastly, measuring cups and spoons will ensure you get the right amounts. Having the right equipment makes cooking easier and more fun! For the full recipe, check the details above. - Bring a large pot of salted water to a boil. - Add 300g of your favorite pasta. Cook it as per the package instructions. - Once done, reserve 1 cup of pasta water. Drain the rest and set aside. - While the pasta cooks, heat a non-stick skillet over medium heat. - Add 2 medium zucchinis, spiralized or sliced. Sauté for 3-4 minutes until tender. - In a food processor, combine 1 cup fresh basil leaves, 1/2 cup walnuts, and 2 cloves minced garlic. - Add 1/2 cup grated Parmesan cheese. Pulse until finely chopped. - With the processor running, slowly drizzle in 1/4 cup extra virgin olive oil. Blend until it’s smooth. - In the same pot you used for the pasta, combine the drained pasta, sautéed zucchini, and the fresh pesto. - Toss everything gently until well mixed. If it seems dry, add some reserved pasta water. Adjust it to your liking. This Zucchini Pesto Pasta is a fresh and flavorful delight. You can find the full recipe above for more details! To make smooth pesto, use a good food processor. Start with the dry ingredients first. Pulse the basil, nuts, and garlic until finely chopped. This method helps prevent lumps. When adding olive oil, drizzle it in slowly while the processor runs. This creates a creamy texture. If your pesto is too thick, add a tablespoon of reserved pasta water. This helps reach the right consistency. To adjust the flavor, taste as you go. If you want a stronger garlic flavor, add another clove. For a nuttier taste, toss in more walnuts or pine nuts. Adding lemon juice brightens the flavor too. A pinch of salt can also enhance the taste of your pesto. When cooking zucchini, you want to keep its shape and texture. Start by heating a non-stick skillet over medium heat. Add the zucchini and sauté for just 3-4 minutes. Stir gently, so the pieces stay crisp. Overcooking can lead to mushy zucchini, which ruins the dish. To prevent excess moisture, make sure to pat the zucchini dry before cooking. If you notice water pooling in the pan, drain it off. This keeps your pasta from becoming watery. You want every bite to be full of flavor. For a beautiful presentation, garnish your dish with halved cherry tomatoes. Their sweetness offsets the pesto's richness. Add extra basil leaves for a fresh touch. You can also sprinkle more Parmesan cheese on top for depth. Pair this dish with a simple green salad or crusty bread. A light white wine, like Pinot Grigio, complements the flavors nicely. This makes your meal feel complete and satisfying. For the full recipe, don't forget to check out the instructions above! {{image_2}} You can make your Zucchini Pesto Pasta more filling by adding protein. Chicken, shrimp, or tofu work well. For chicken, grill or sauté it until cooked through. Shrimp cooks quickly, so add it to the pan for just a few minutes. If using tofu, press it to remove excess moisture, then sauté until golden. Remember to adjust cooking times based on the protein you choose. This way, everything will come together perfectly. For a vegan twist, you can swap out the cheese. Use nutritional yeast for a cheesy flavor without dairy. Mashed avocado can also add creaminess. You might consider adding sun-dried tomatoes for extra taste. These swaps keep the dish plant-based while still being tasty and satisfying. Don't feel limited to traditional pasta. Explore gluten-free options like rice or quinoa pasta. Whole grain pasta is another great choice, adding more fiber. You can also try spiralized vegetables, like zucchini or carrots, for a fun twist. Each option can bring a new flavor and texture to your Zucchini Pesto Pasta. To keep your zucchini pesto pasta fresh, store it in an airtight container. Place it in the fridge right after it cools down. This helps stop bacteria growth. The dish stays fresh for about 3 to 4 days. Make sure to check for any signs of spoilage before reheating. You can freeze portions of zucchini pesto pasta for later. First, let the pasta cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. This dish can last up to 2 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it gently in a pot over low heat. Add a splash of olive oil or a bit of reserved pasta water. This keeps the dish creamy and full of flavor. Enjoy! Making Zucchini Pesto Pasta takes about 30 minutes in total. You spend 10 minutes prepping and 20 minutes cooking. This quick recipe is perfect for busy nights. Yes, you can use different nuts for the pesto. Pine nuts are a great choice and give a classic flavor. You can also try cashews or almonds. Just remember to adjust the taste as needed. You can add many veggies to this dish. Consider cherry tomatoes for sweetness. Spinach or kale can add nutrients and color. Bell peppers or peas can also enhance the flavor. This recipe works well for meal prep. Cook the pasta and make the pesto ahead. Store them in separate containers. Just reheat and mix them together when ready to eat. This pasta pairs well with a crisp salad or garlic bread. Try a side of roasted veggies for extra flavor. You can also serve it with grilled chicken or fish for a hearty meal. For the full recipe, check out the instructions above. You’ve learned how to make a tasty Zucchini Pesto Pasta. We covered essential ingredients, cooking steps, and tips to improve your dish. Remember to adjust flavors and feel free to add protein or vegetables. This meal is great for leftovers and meal prep too. Enjoy creating this quick, healthy dish that can impress anyone at the table. Happy cooking!$

Discover the deliciousness of Zucchini Pesto Pasta with our easy-to-follow recipe! This vibrant dish is packed with fresh ingredients like spiralized zucchini, basil, and walnuts, ensuring a quick meal that’s both nutritious and flavorful. Perfect for busy weeknights or a fancy dinner, it’s sure to impress. Click through to explore the full recipe and make this delightful pasta dish your new favorite go-to!

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Ingredients

300g pasta of your choice (spaghetti or penne works well)

2 medium zucchinis, spiralized or sliced

1 cup fresh basil leaves

1/2 cup walnuts (or pine nuts for a traditional flavor)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/4 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Additional basil leaves (for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

Prepare the Zucchini: While the pasta cooks, heat a non-stick skillet over medium heat. Add the spiralized zucchini and sauté for about 3-4 minutes until just tender but still crisp. Remove from heat and set aside.

Make the Pesto: In a food processor, combine the basil leaves, walnuts, minced garlic, and Parmesan cheese. Pulse until the ingredients are finely chopped.

Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, creamy consistency. If the pesto is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Combine: In the same pot you used for pasta, combine the drained pasta, sautéed zucchini, and the prepared pesto. Toss everything together gently until well combined. If needed, add more reserved pasta water to help the sauce coat the pasta evenly.

Season: Taste and adjust the seasoning with salt and pepper as needed.

Serve: Plate the pasta in bowls and garnish with halved cherry tomatoes and extra basil leaves for a pop of color and freshness.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4

- Presentation Tips: Serve with an extra sprinkle of Parmesan cheese on top and a drizzle of olive oil for added richness. Consider serving with a slices of crusty bread for a delightful contrast in texture.