Zucchini Pesto Pasta

Zucchini Pesto Pasta is a vibrant, garden-fresh dish that brings together tender zucchini, aromatic basil pesto, and perfectly cooked pasta. It’s light yet satisfying, making it an ideal choice for warm-weather meals or a simple weeknight dinner.

Why You’ll Love This Recipe

• Packed with summer produce and fresh herbs
• Quick and easy—ready in about 30 minutes
• Customizable with your choice of pasta, nuts, or added proteins
• Vegetarian-friendly and easy to adapt for vegan or gluten-free diets
• Delicious hot or cold—great for meal prep or leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• pasta (penne, spaghetti, fusilli, or gluten-free alternatives)
• zucchini (sliced, diced, or spiralized)
• fresh basil leaves
• garlic
• pine nuts or other nuts (almonds, cashews, or walnuts work too)
• grated Parmesan cheese (or nutritional yeast for vegan option)
• extra virgin olive oil
• lemon juice (optional, for brightness)
• salt and black pepper
• cherry tomatoes (optional, for topping)
• crushed red pepper flakes (optional, for heat)

directions

1. Cook pasta in salted boiling water until al dente. Reserve about ½ cup of the pasta cooking water, then drain.
2. In a large skillet, sauté sliced zucchini in olive oil with a pinch of salt and garlic until tender but still crisp, about 5 minutes.
3. In a food processor or blender, combine basil, garlic, nuts, Parmesan, salt, pepper, and lemon juice (if using). Slowly stream in olive oil until the pesto is smooth but still textured.
4. In a large bowl or skillet, toss the cooked pasta with zucchini and the pesto. Add reserved pasta water a little at a time until the sauce coats the pasta evenly.
5. Serve immediately with extra Parmesan, cherry tomatoes, or a sprinkle of red pepper flakes.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Low-carb version: Replace pasta with spiralized zucchini (zoodles)
• Protein boost: Add grilled chicken, shrimp, chickpeas, or tofu
• Vegan version: Use nutritional yeast instead of Parmesan
• Nut-free option: Use sunflower seeds or omit the nuts entirely
• Extra veggies: Add sautéed mushrooms, spinach, or blistered cherry tomatoes

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of water or olive oil. This pasta also tastes great cold, making it a fantastic option for lunchboxes or summer potlucks.

FAQs

Can I use store-bought pesto?

Yes, though homemade has the freshest flavor. Use about ½ to ¾ cup of prepared pesto.

What kind of pasta works best?

Short pasta like penne or fusilli works well to hold the pesto, but spaghetti and linguine are also great choices.

Is this recipe gluten-free?

Yes, just use gluten-free pasta or replace with zucchini noodles.

Can I serve it cold?

Absolutely. Zucchini Pesto Pasta makes a fantastic cold pasta salad.

Can I freeze the pesto?

Yes, pesto freezes well. Store in small containers or ice cube trays for easy use later.

What can I use instead of pine nuts?

Almonds, cashews, walnuts, or sunflower seeds work well.

How do I make it spicier?

Add a pinch of crushed red pepper flakes or a clove of raw garlic for more kick.

Can I add cheese on top?

Yes—more Parmesan, feta, or goat cheese makes a great topping.

Is it okay to make this ahead of time?

Yes, this dish holds up well in the fridge and reheats easily.

What’s the best way to store leftovers?

Store in a sealed container in the fridge. Add a splash of olive oil before reheating or serving cold.

Conclusion

Zucchini Pesto Pasta is a light, flavorful dish that celebrates seasonal ingredients with simplicity and elegance. Whether served warm or cold, as a main or a side, this versatile pasta dish is sure to become a favorite. It’s fresh, easy, and endlessly customizable—everything you want in a go-to weeknight recipe.

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