What ingredients do I need to make zucchini pesto pasta at home?

You will need 8 ounces dry pasta (penne, casarecce, or linguine), 3 medium zucchinis, 2 tablespoons minced garlic, 2 to 5 tablespoons extra-virgin olive oil, 1 cup basil pesto (store-bought or homemade), salt and black pepper, 1/2 cup grated Parmesan cheese (optional), and optional additions like butter, nuts, lemon zest, and fresh basil. The zucchini can be sliced or grated to your texture preference.

How can I make zucchini pesto pasta lower in carbs?

To lower carbs, increase the zucchini amount while reducing the pasta quantity, or use plant-based pasta alternatives such as those made from konjac or chickpea flour. Using spiralized zucchini alone also provides a very low-carb option. These modifications substantially reduce carbohydrate content per serving.

What pasta shape works best with pesto sauce for zucchini pesto pasta?

Pasta shapes with grooves or edges like penne, casarecce, rotini, and linguine are ideal as they hold the pesto sauce better, allowing full flavor coating and better texture with the zucchini and pesto combination.

Can I use store-bought pesto when making zucchini pesto pasta, and how does it affect flavor?

Yes, store-bought pesto can be used conveniently. While it may have a slightly different flavor profile compared to fresh homemade pesto, enhancing it with a squeeze of fresh lemon juice or a sprinkle of fresh herbs can brighten and elevate the taste effectively.

Zucchini Pesto Pasta Recipe: Quick Creamy Dish in 30 Minutes

Name: Quick and Creamy Zucchini Pesto Pasta Recipe in 30 Minutes
Prep time: 10 min
Cook time: PT-486068H2M38S
Total time: PT-486068H2M38S
Cuisine: Italian
Ingredients: 8 ounces dry pasta (penne, casarecce, linguine, or similar shape); 2 teaspoons salt for pasta cooking water; 3 medium zucchinis (about 1 1/2 pounds), trimmed and sliced or coarsely grated; 2 tablespoons minced garlic or 2 thinly sliced garlic cloves; 2 to 5 tablespoons extra-virgin olive oil, divided; Salt and freshly ground black pepper, to taste; 1 cup basil pesto (store-bought or homemade); 1/2 to 1 cup reserved pasta cooking water; 1/2 cup coarsely grated Parmesan cheese (optional); 2 tablespoons unsalted butter (optional); 1/4 cup toasted walnuts or pistachios (optional); 1 lemon, zest and juice (optional); Fresh basil for garnish (optional); 1/4 cup burrata or ricotta for garnish (optional)

Description

🥒 This Quick and Creamy Zucchini Pesto Pasta offers a vibrant, nutritious dinner option that’s ready in just 30 minutes.
🌿 Enjoy a flavorful blend of tender zucchini, fresh basil pesto, and pasta that’s perfect for a wholesome weeknight meal.

Ingredients

Scale

8 ounces dry pasta (penne, casarecce, linguine, or similar shape)
2 teaspoons salt for pasta cooking water
3 medium zucchinis (about 1 1/2 pounds), trimmed and sliced or coarsely grated
2 tablespoons minced garlic or 2 thinly sliced garlic cloves
2 to 5 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup basil pesto (store-bought or homemade)
1/2 to 1 cup reserved pasta cooking water
1/2 cup coarsely grated Parmesan cheese (optional)
2 tablespoons unsalted butter (optional)
1/4 cup toasted walnuts or pistachios (optional)
1 lemon, zest and juice (optional)
Fresh basil for garnish (optional)
1/4 cup burrata or ricotta for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil (about 2 teaspoons salt). Add pasta and cook until al dente according to package instructions (10-17 minutes). Reserve 1/2 to 1 cup pasta cooking water before draining.
2. While pasta cooks, prepare zucchinis by slicing into half-moons or coins for tender-crisp texture, or coarsely grate for a caramelized flavor.
3. Heat 2 to 3 tablespoons olive oil (and optional 2 tablespoons butter) in a large skillet over medium heat. Add garlic and cook until fragrant (~1 minute).
4. Add zucchini, season with salt and pepper, and sauté for 5 to 10 minutes until tender or caramelized. For richer flavor, cook grated zucchini longer.
5. Toast nuts in a separate skillet for 3 to 5 minutes if using. Set aside.
6. Stir basil pesto into zucchini mixture. Gradually add reserved pasta water to create a smooth sauce.
7. Drain pasta and add directly to skillet with zucchini-pesto sauce. Toss over medium heat for a few minutes to combine flavors.
8. Serve hot, topped with Parmesan or dollops of burrata/ricotta, toasted nuts, and fresh basil leaves.

Notes

🟢 Choose pasta shapes with grooves or edges (like penne or casarecce) for better pesto adherence.
💧 Saving starchy pasta water allows creation of a creamy sauce that coats pasta evenly.
🌱 To reduce carbs, increase zucchini quantity and reduce pasta or substitute with plant-based noodles.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Dinner
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 10 mg

Keywords: Zucchini, Pesto, Pasta, Quick