Zucchini Basil Pesto Pasta

In today’s culinary exploration, we delve into a delightful dish that marries the freshness of summer vegetables with the rich, nutty flavors of homemade pesto. Zucchini Basil Pesto Pasta is not only a feast for the eyes but also a nourishing meal that caters to various dietary preferences. This makes it an excellent choice for family dinners or casual gatherings, where you want to impress without overwhelming yourself in the kitchen. Whether you are hosting a summer barbecue or looking for a quick weeknight meal, this dish combines simplicity with gourmet appeal.

Discover the vibrant and flavorful Zucchini Basil Pesto Pasta, a perfect blend of fresh summer ingredients and rich flavors. This vegetarian-friendly dish highlights zucchini's crunch and aromatic basil pesto, making it a nutritious choice for any occasion. Adaptable for various dietary needs, it can cater to gluten-free and low-carb preferences. With easy preparation steps, this meal combines simplicity with gourmet appeal, ideal for gatherings or weeknight dinners. Enjoy this delicious and wholesome pasta that showcases the beauty of fresh ingredients.

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Ingredients

2 medium zucchinis, spiralized into noodles or diced into small pieces

1 cup fresh basil leaves, packed

1/2 cup pine nuts, lightly toasted for extra flavor

1/2 cup grated Parmesan cheese, plus more for serving

2 garlic cloves, finely minced

1/2 cup extra virgin olive oil, plus more for drizzling if desired

Salt and freshly ground black pepper, to taste

12 oz pasta of your choice (whole grain or gluten-free recommended)

Juice of 1 lemon, freshly squeezed

Optional: Cherry tomatoes, halved for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Once boiling, add the pasta and cook according to the package instructions until it reaches al dente texture, usually about 8-10 minutes. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set it aside.

Prepare the Pesto: In the bowl of a food processor, add the basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and the freshly squeezed lemon juice. Pulse the mixture until it becomes coarsely chopped and well combined.

Emulsify: Continue processing while slowly drizzling in the olive oil. Keep blending until the pesto reaches a smooth consistency. If it’s too thick for your liking, gradually add a bit of the reserved pasta water until you achieve your desired texture. Season the pesto with salt and freshly ground black pepper to taste.

Combine: In a large mixing bowl, combine the cooked pasta with the spiralized or diced zucchini. Add the basil pesto over the top, mixing everything thoroughly until every piece of pasta is generously coated with the vibrant sauce. If the dish appears dry, add more reserved pasta water until it is nicely moist.

Serve: Divide the pasta among individual serving plates. Garnish with halved cherry tomatoes and an extra sprinkle of Parmesan cheese for added richness if desired. This dish can be enjoyed warm or at room temperature, making it perfect for any occasion!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4