Zucchini Pesto Pasta
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
574 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Pesto Pasta
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The most delicious Zucchini Pesto Pasta made with fresh mint, parsley, parmesan and nuts. This super quick recipe uses a vibrant green zucchini pesto made in a food processor and tossed with spaghetti. Healthy and packed with flavour!
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Ingredients
- 14 oz Spaghetti (400g) or pasta of choice
- 1 pound zucchini (courgettes) about 2-3 medium (500g)
- 1 cup parmigiano reggiano (50g) grated
- ⅓ cup whole almonds (50g)
- 3 sprigs fresh mint (10g)
- 1 handful fresh parsley (5g)
- 2 tablespoons olive oil
- salt and pepper to season
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Instructions
Preparation step
- Bring a large pot of water to a boil and season it with salt. Grate the cheese and get a food processor ready.
To make zucchini pesto pasta
- Wash the zucchini then place them in the boiling water whole (do not trim any ends or cut them first). Boil them for 8 minutes then carefully remove them with tongs to a cutting board, do not drain the water.
- Add the pasta to the boiling water (add more salt if needed) and cook until al dente.
- Meanwhile, cut the ends off of the zucchini and roughly chop them. Add the chopped zucchini to a food processor and blitz to a loose paste.
- Next, add the cheese, nuts, mint, parsley, olive oil and a pinch of salt and blitz to a paste. Add around 2 tablespoons of pasta water to loosen it.
- Transfer the zucchini pesto to a large mixing bowl and add the pasta once cooked. Toss everything together so the pasta is combined with the pesto (add a little more pasta water if needed) and serve.
Notes
- Reserve pasta water - we usually only use about 2 tablespoons of reserved pasta water to loosen the zucchini pesto slightly but you may need more when you toss it with the pasta so it's always best to reserve a little more than you need.
- Prepare in advance - the zucchini pesto can be made a day in advance and stored in the fridge. Bring it out of the fridge for at least 30 minutes before using it so it's not too cold.
- Other nuts to use - if you don't have almonds you could use pistachios, walnuts, cashews or pine nuts.
- Leftovers and storage - the pasta will keep well in the fridge for 1-2 days and can be eaten cold or a room temperature.
Nutrition Information
Show Details
Calories
574kcal
(29%)
Carbohydrates
82g
(27%)
Protein
22g
(44%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
218mg
(9%)
Potassium
668mg
(19%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
559IU
(11%)
Vitamin C
25mg
(28%)
Calcium
230mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 82g | 27% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 218mg | 9% |
| Potassium | 668mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 230mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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