Name: Zucchini Pesto Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 450 gram pasta (penne recommended, but any shape works); 3 zucchini, sliced; 4 cloves garlic; ½ cup pine nuts or walnuts; ½ yellow onion, chopped; 1 drizzle olive oil; 1½ cup fresh basil; ½ cup nutritional yeast; ½ lemon, juiced; ½ tsp salt; Salt and pepper, to taste

Jump to Recipe· 4.2 from 2 reviews

If you have an abundance of fresh zucchini and crave something vibrant yet comforting, this Zucchini Pesto Pasta Recipe is your new go-to. It’s a luscious, creamy blend that transforms simple, wholesome ingredients into a sauce bursting with bright herbaceous flavor and a satisfying texture. Perfect for warm-weather dinners or anytime you need a quick but impressive dish, this pasta celebrates zucchini like never before and makes the humble veggie shine as the star of your meal.

Ingredients You’ll Need

A white bowl is filled with three main layers: the bottom layer has thin round slices of light green zucchini with dark green edges; scattered on top of this are light brown walnut pieces that add texture; and the top layer has chunks of white onion giving a fresh and crisp look. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Zucchini Pesto Pasta Recipe is a breeze because the ingredients are straightforward yet indispensable. Each one plays a crucial role in balancing creaminess, freshness, and a hint of nuttiness, delivering a dish that’s as colorful as it is tasty.

450 grams pasta: Penne works beautifully here, but feel free to choose your favorite shape as it holds the sauce perfectly.
3 zucchini, sliced: These tender green gems are the base of the pesto, bringing moisture and a mild sweetness.
1 drizzle olive oil: Adds richness and helps blend flavors smoothly without overpowering.
4 cloves garlic: Roasted with the zucchini, garlic offers mellow warmth and depth.
½ cup pine nuts or walnuts: Toasted to enhance their nuttiness, these add texture and body to the sauce.
½ yellow onion, chopped: Sweet and slightly caramelized after roasting, this complements the garlic perfectly.
Salt and pepper, to taste: Essential seasonings that bring out every flavor’s best side.
½ cup nutritional yeast: Provides a cheesy, umami kick that makes the pesto irresistibly savory.
1½ cup fresh basil: The heart of the pesto, fresh basil contributes vibrant color and an aromatic lift.
½ lemon, juiced: A splash of acidity brightens the sauce and balances out the creamy elements.
½ tsp salt: To enhance the overall seasoning and marry all the ingredients beautifully.

How to Make Zucchini Pesto Pasta Recipe

Step 1: Cook the Pasta

Start by boiling your pasta in salted water, cooking it until al dente for the perfect bite that holds onto the pesto. Don’t forget to reserve at least one cup of the pasta water before draining, as this starchy liquid will be your secret weapon for achieving that silky sauce consistency later.

Step 2: Roast the Veggies and Nuts

Next, preheat the oven to 375 degrees Fahrenheit. In a casserole dish, combine the sliced zucchini, whole garlic cloves, pine nuts (or your preferred nuts), and chopped onion. Roast them all for about 25 minutes until the zucchini starts browning at the edges. This step intensifies their flavor and softens them enough to blend into a luscious pesto base.

Step 3: Blend the Pesto

Once the roasted mixture cools slightly, transfer it to a high-speed blender. Add the fresh basil, nutritional yeast, olive oil, lemon juice, and your seasonings of salt and pepper. Blend until you get a creamy yet slightly grainy texture that’s full of flavor. This process transforms simple pantry staples into a vibrant green sauce that’s as nutritious as it is delicious.

Step 4: Combine Pasta and Pesto

Pour the pesto over your cooked pasta in a warm pan and toss everything together. Use some of the reserved pasta water to loosen the sauce until it perfectly clings to every morsel. This final step brings all the textures and tastes together, resulting in a comforting yet fresh dish that feels just right.

How to Serve Zucchini Pesto Pasta Recipe

A white pot filled with three layers: the first layer is cooked penne pasta in a light yellow color, the second layer is a green pesto sauce coating the pasta giving it a creamy texture, and the third layer is a topping of white shredded cheese and small green basil leaves scattered all over, along with tiny red chili flakes adding color contrast; the pot sits on a white marbled surface with two wooden shakers in the background and a small white bowl with basil leaves on the side, a piece of cheese and a grater also partly visible nearby photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the visual appeal and flavor by adding a sprinkle of vegan parmesan cheese or extra pine nuts on top. Fresh basil leaves also make a beautiful garnish, lending an extra herbal pop that elevates the dish’s freshness. A little drizzle of good quality olive oil finishes it off with a silky shine and richer mouthfeel.

Side Dishes

This pasta pairs wonderfully with crisp green salads, roasted vegetables, or a crusty artisan bread that’s perfect for mopping up any leftover sauce. Simple sides allow the zucchini pesto to shine while complementing its creamy, herbaceous nature with added crunch or warmth on the side.

Creative Ways to Present

For a fun twist, try serving this Zucchini Pesto Pasta Recipe in small bowls as a starter or party appetizer. You can also toss it with grilled veggies or add cooked chickpeas for extra protein, turning it into a vibrant one-pan meal. Presentation with fresh edible flowers or lemon zest adds a visually stunning touch for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover zucchini pesto pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and marry well overnight, making it a great option for a next-day lunch or a quick dinner.

Freezing

If you want to keep this dish for longer, freeze it without the pasta water in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and add fresh pasta water or olive oil while reheating to revive the sauce’s perfect consistency.

Reheating

Reheat the pasta gently on the stove over low heat or in the microwave, adding a splash of water or olive oil to loosen the pesto as it warms. Stir often to ensure it heats evenly without drying out, maintaining that creamy texture you love.

FAQs

Can I use a different type of pasta for this Zucchini Pesto Pasta Recipe?

Absolutely! While penne is recommended because it holds the sauce nicely, any pasta shape you prefer can work well here. Spiral or bowtie pasta also trap the pesto beautifully.

Is the nutritional yeast necessary in this recipe?

While optional, nutritional yeast adds a lovely cheesy, umami flavor that makes the pesto more savory and rich without dairy. You might want to include it if you’re aiming for that classic pesto taste with a twist.

Can this recipe be made vegan and gluten-free?

Yes. The pesto is already vegan, and by choosing gluten-free pasta, you can easily make this dish gluten-free. Just be sure to check the labels on your pasta and other ingredients.

What can I substitute for pine nuts if I don’t have any?

Walnuts are a fantastic, budget-friendly substitute that roast beautifully and offer a similar nuttiness. Almonds or cashews can work too, depending on your preference.

How long will the pesto last if stored separately?

If you make the zucchini pesto ahead and store it in a sealed container in the fridge, it should stay fresh for about 3 to 4 days. Stir it before using, as separation may occur, but the flavors will stay vibrant.

Final Thoughts

This Zucchini Pesto Pasta Recipe is such a gem when you want a quick, fresh, and utterly satisfying meal that feels wholesome and a little indulgent all at once. Whether you’re dealing with a zucchini surplus or just craving a new spin on pesto, this dish brings together simplicity and flavor in the best possible way. I can’t wait for you to try it and make it your own!