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In recent years, zucchini has emerged as a culinary superstar, celebrated for its versatility and health benefits. This humble green vegetable has found its way into everything from salads to baked goods, capturing the hearts of home cooks and food enthusiasts alike. Among its many applications, combining zucchini with pasta has become a popular choice for those looking to create a healthier alternative to traditional pasta dishes. By incorporating zucchini, not only do we add a nutritional boost, but we also introduce a delightful freshness that elevates the entire meal.

Zucchini Pesto Pasta

Discover a refreshing take on a classic dish with Zucchini Pesto Pasta. This recipe combines the nutritional powerhouse of zucchini with the vibrant flavors of homemade pesto, making it a perfect staple in healthy dining. Whether you choose spiralized noodles or traditional pasta, this meal is easily customizable to fit various dietary needs. Enjoy a harmonious blend of fresh ingredients for a delightful and satisfying dining experience that celebrates creativity in the kitchen.
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Ingredients
  

2 medium zucchinis

12 oz (340g) spaghetti (or your preferred pasta)

1 cup fresh basil leaves

1/4 cup pine nuts (or walnuts for a different flavor)

2 cloves garlic, finely minced

1/3 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

1/3 cup high-quality extra virgin olive oil

Salt and freshly cracked black pepper, to taste

Cherry tomatoes, halved (for garnish)

Crushed red pepper flakes (optional, for a spicy kick)

Instructions
 

Prepare the Zucchini: Using a spiralizer, create zucchini noodles (or zoodles). If you don’t have a spiralizer, simply slice the zucchinis into thin rounds. Set aside your zucchini noodles for later use.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until it reaches al dente tenderness. Once cooked, reserve 1 cup of the pasta water before draining the pasta. Set the drained pasta aside.

      Make the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse the mixture while gradually pouring in the olive oil until it reaches a smooth and creamy consistency. Adjust the amount of olive oil based on your preferred thickness. Season the pesto with salt and freshly cracked black pepper to taste.

        Combine the Ingredients: In a large mixing bowl, combine the drained pasta, freshly made pesto, and zucchini noodles. Add a splash of the reserved pasta water to help the sauce cling to the pasta and zoodles. Toss gently until all ingredients are thoroughly combined and evenly coated with the pesto.

          Serve the Dish: Plate generous servings of the zucchini pesto pasta and garnish with halved cherry tomatoes for a pop of color. Optionally, sprinkle with extra Parmesan cheese and a pinch of crushed red pepper flakes if you enjoy a touch of heat.

            Enjoy Your Creation: Serve the dish immediately while it's warm and fresh, savoring the vibrant flavors!

              Prep Time | Total Time | Servings: 15 min | 30 min | Serves 4