Zucchini Pesto Pasta

Lunch/DinnerPasta

Jan 17

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Try my tasty recipe for pesto pasta! The zucchini and homemade pesto brings out a rich, savory flavor which is paired with creamy Greek yogurt to make a delicious vegetarian lunch or dinner. Hope you enjoy!

Nutrition Facts and Substitutions

Nutrition Facts:

Zucchini provides 15.3 milligrams per 100 grams, representing 3.6% of the daily value based on 2,000 kcals.¹
Two tablespoons of basil provides 22 micrograms of vitamin K, representing 18.3% of the daily value based on 2,000 kcals.¹
Pine nuts supplies 15.7 grams of protein, providing 31.4% of the daily value based on 2,000 kcals.¹

(All facts sourced from USDA database: https://fdc.nal.usda.gov/)

Substitutions:

Choose dairy-free Parmesan cheese and Greek yogurt for a dairy-free recipe that is also vegan.
To increase protein, try a protein-based pasta (made of lentils or chickpeas) or add meat if desired.
Use a store-bought pesto if short on time or if it is convenient for you.

Visit The Kitchen Corner for tool and gadget recommendations!

Zucchini Pesto Pasta

Serves 4

Ingredients:

Pesto (makes 7.3 oz)

1/4 cup pine nuts

2 cups basil

1/4 cup Parmesan cheese

1/4 cup + 1 tbsp olive oil

5 cloves of garlic

1 tsp salt

1 tsp black pepper

Boiling Pasta

8 cups water

2 cups bowtie or farfalle pasta

1 1/2 tsp salt

Cooking Dish

1 tbsp olive oil

1 small zucchini

1 small onion

2 cloves of garlic, peeled and minced

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 cup water

3 tbsp of homemade pesto

1/2 tbsp butter

1/4 cup plain Greek yogurt

Directions:

Making Pesto

1. Toast pine nuts in a single layer in a skillet on medium-low until fragrant, roughly 3-5 minutes. Remove from pan and into food processor.

2. Add basil, cheese, oil, garlic, and seasonings and blend until combined.

Boiling Pasta

1. Bring water to a boil in a saucepan or pot.

2. Add pasta and salt once boiling and cook for 15-20 minutes, or to your desired texture. Drain pasta.

Cooking Dish

1. Wash and prepare zucchini, slicing each side into halves. Slice again in halves to have 4 sections. Chop into 1/2” pieces horizontally.

2. Peel and rinse onion, dicing into 1/4” cubes.

3. Add oil to a deep skillet or pan and heat for 5 minutes on medium heat.

4. Add onion and zucchini, occasionally stirring while sautéing for 10 minutes. Add minced garlic halfway through.

5. Once the pot begins to dry, add 1/2 cup of water to zucchini and simmer until dry on medium heat, roughly 10 minutes.

6. Lower the heat from medium to low. Add the pasta and 2 tablespoons of pesto. Stir together until well combined. Mix in an additional tablespoon of pesto, 1/2 tablespoon butter, and Greek yogurt.

7. Serve as is or with extra Parmesan cheese if desired.