Basil Vinaigrette Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6 people
-
Calories
507 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Basil Vinaigrette Pasta
Description
The Basil Vinaigrette Pasta recipe showcases a fresh mixture of pasta and vegetables enhanced by a green vinaigrette made from fresh basil leaves, shallot, garlic, olive oil, red wine vinegar, and spices. The pasta is cooked to al dente and combined with sautéed zucchini, garlic, and shallots, then tossed with the basil vinaigrette to coat each strand with herbaceous flavor and a bright acidity from lemon juice. The vinagrette itself is made in a blender to a smooth consistency, balanced with salt, pepper, and red pepper flakes for a subtle kick. Freshly grated parmesan cheese and chopped basil garnish the finished dish, adding salty and aromatic notes. This pasta offers a flavorful vegetarian main or side, with textures from soft zucchini and tender pasta complemented by the fresh and tangy dressing.
The cooking method uses sautéing to soften the vegetables but still keep some bite, while the fresh vinaigrette lends a herb-forward, slightly spicy, and acidic profile distinguishing it from cream-based or tomato sauces. The result is a pasta dish that provides freshness and balanced flavors without heaviness.
Feel free to experiment with other flavored vinaigrettes as noted, which can be prepared in advance and stored in the fridge for up to a week, allowing easy customization and quick meal assembly any day.
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 shallot thinly sliced
- ½ teaspoon red pepper flakes
- 1 zucchini cut into coins and quartered
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 lemon juiced
- basil fresh, to garnish
- Parmesan Cheese fresh, to garnish
For the Basil Vinaigrette:
- 1 shallot roughly chopped
- 2 cups basil leaves stems removed (about 4 ounces, tightly packed, fresh
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the zucchini and saute until just soft. Add the pasta and ½ cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve.
For the Basil Vinaigrette:
- Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
Notes
- Homemade vinaigrette can be stored in the refrigerator for up to one week for convenience.
- Any flavorful vinaigrette can substitute for the basil vinaigrette to vary the taste profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 403mg | 17% |
| Potassium | 359mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
