When zucchini is in season, you want to make the most of its fresh, mild flavor, and what better way than with a quick, tasty pasta dish that brings out the best of this versatile vegetable? Zucchini Pesto Pasta combines tender zucchini slices with aromatic basil pesto and perfectly cooked pasta for a meal that feels both comforting and light. This recipe is not only simple to make but can also be adapted to fit your carb preferences, making it perfect for busy weeknights or casual weekend dinners.
Why You’ll Love This Zucchini Pesto Pasta Recipe
This recipe stands out because it balances freshness and richness in every bite. The zucchini adds a subtle crunch and a garden-fresh taste, while the pesto brings vibrant herbal notes and a touch of garlic that ties everything together beautifully. You can choose to use a low-carb pasta to keep this dish lighter or stick with your favorite pasta shape if you prefer. Plus, it’s fast to prepare — in just over half an hour, you’ll have a wholesome dinner on the table that the whole family can enjoy.
What makes it even better is how adaptable it is. Whether you want to make it with less pasta and more zucchini for an even lighter dish, or add a bit of Parmesan cheese on top for extra creaminess, this recipe fits your needs. It’s a great way to sneak extra veggies into your meals while keeping flavor front and center.
Ingredients for Zucchini Pesto Pasta
Here’s what you’ll need to create this delicious dish:
- 8 oz. dry Fiber Gourmet Light Penne (or any pasta you like)
- Salt, for the pasta cooking water
- 3 medium zucchinis (about 9 inches long each)
- 2 tablespoons minced garlic
- 2 tablespoons olive oil (adjust based on your taste)
- Salt and freshly ground black pepper, for seasoning the zucchini
- 1 cup basil pesto (choose your favorite kind)
- 1/2 cup pasta cooking water (optional, but recommended)
- 1/2 cup coarsely grated Parmesan cheese (optional)
How to Make Zucchini Pesto Pasta
Preparing this dish is a simple process that brings the ingredients together beautifully. Here’s a step-by-step guide:
Prepare the Pasta Water: Start by filling a large pot with water and adding about 2 teaspoons of salt. Bring it to a boil while you get your other ingredients ready. Salting the water well is key to flavorful pasta.
Slice the Zucchini: Wash your zucchinis, then trim off the ends. Cut each zucchini in half lengthwise, and slice each half into half-moons about a quarter-inch thick. If your zucchini is large, consider cutting into quarters lengthwise first to keep the slices manageable.
Measure and Mince: Prepare 1 cup of basil pesto and mince enough fresh garlic to equal 2 tablespoons. You can use pre-minced garlic from a jar if that’s easier.
Cook the Pasta: When the water boils, add your pasta and stir gently to prevent sticking. Lower the heat to keep a steady simmer. Cook according to your pasta package instructions — for Fiber Gourmet Light Penne, this is about 17 minutes. The pasta should be al dente, meaning it still has a slight bite. Before draining, scoop out about half a cup of the pasta cooking water and set it aside.
Sauté the Garlic and Zucchini: While the pasta cooks, heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Use a pan big enough to later hold all the pasta. When the oil is hot, add the minced garlic and sauté for about one minute, just until fragrant. Be careful not to burn the garlic. Then add the sliced zucchini, seasoning with salt and freshly ground black pepper. Cook the zucchini for about 5 minutes until tender-crisp — you want it to still hold a little texture.
Combine with Pesto: Add the basil pesto to the cooked zucchini, stirring gently to mix. If your pasta isn’t ready yet, you can turn off the heat for now.
Mix Pasta and Sauce: Drain the pasta and add it to the zucchini and pesto mixture. Stir gently to combine everything well. Pour in a bit of the reserved pasta water to loosen the sauce if needed. This helps the pesto coat the pasta evenly.
Final Touch: Let the mixture cook together for a few more minutes so the flavors meld. Serve your pasta hot with a sprinkle of Parmesan cheese if you like.
How to Serve Zucchini Pesto Pasta
This dish shines best when served fresh and hot. You can plate it simply as a main course or pair it with light side dishes for a fuller meal. Here are some serving ideas to elevate your experience:
- Add a fresh green salad with lemon vinaigrette for a crisp contrast to the creamy pesto.
- Serve alongside roasted cherry tomatoes or grilled asparagus for extra color and flavor.
- Garnish with fresh basil leaves and a little more Parmesan cheese on top.
- For a protein boost, you can add grilled chicken, shrimp, or chickpeas.
- A side of crusty bread works great to scoop up any extra sauce left on the plate.
When you serve this pasta, aim to highlight its fresh and vibrant flavors. The combination of tender zucchini, herbaceous pesto, and perfectly cooked pasta is satisfying but never heavy.
Expert Tips for Perfect Zucchini Pesto Pasta
To get the most out of this recipe, keep these tips in mind:
- Don’t Overcook the Zucchini: You want the zucchini to be tender but still have a little bite. Overcooking turns it mushy and can water down the dish.
- Reserve Pasta Water: This step is essential. The starchy water helps bind the pesto and pasta together for a smooth, silky sauce.
- Adjust Oil to Taste: Depending on your pesto, you might want to add more or less olive oil to achieve the right consistency.
- Use Fresh Garlic: Fresh minced garlic adds brightness. If using jarred garlic, add it carefully and taste as you go.
- Season Gradually: Salt the zucchini and pasta water, but also taste the combined dish before adding extra seasoning.
- Choose Your Pesto Wisely: A good quality basil pesto makes a big difference. You can also experiment with other pesto varieties like sun-dried tomato or arugula pesto for a twist.
- Pasta Alternatives: If you want to lower carbs further, use spiralized zucchini (“zoodles”) with a smaller amount of pasta.
How to Store Zucchini Pesto Pasta
If you have leftovers or want to prepare this dish ahead of time, storing it properly will keep it fresh and tasty:
- Place the pasta in an airtight container and refrigerate for up to 2 days.
- The zucchini will soften over time, so it’s best eaten within the first day if you want it crisp.
- When reheating, warm gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce.
- Avoid freezing because the zucchini texture changes and may become watery once thawed.
- If you prepare extra pesto separately, keep it refrigerated in a sealed jar and use within a week.
Variations of Zucchini Pesto Pasta
There’s plenty of room to customize this dish based on what you like or have on hand. Here are some ideas to inspire you:
- Add Protein: Toss in grilled chicken strips, sautéed shrimp, or cooked beans to make it more filling.
- Swap the Pesto: Try a creamy avocado pesto or a walnut and spinach pesto for a different flavor profile.
- Add More Veggies: Include sautéed mushrooms, cherry tomatoes, or roasted red peppers for extra texture and color.
- Make it Vegan: Skip the Parmesan cheese or use a plant-based alternative.
- Use Different Pasta Shapes: Farfalle, fusilli, or spaghetti can all work nicely and change the dish’s feel.
- Spicy Kick: Add red pepper flakes to the garlic and oil for a little heat.
- Lemon Zest: Sprinkle some lemon zest on top before serving to brighten the flavors.
These options let you tailor the dish to your taste preferences and keep it exciting each time you make it.
Frequently Asked Questions About Zucchini Pesto Pasta
What kind of pasta works best for zucchini pesto pasta?
Any pasta shape works well, but penne, fusilli, or farfalle hold the pesto nicely. You can use regular or lower-carb pasta based on your diet.
Can I make this recipe gluten-free?
Yes, simply substitute gluten-free pasta for the regular pasta. Cooking times may vary, so check package instructions.
How can I make this recipe vegan?
Use a vegan basil pesto and skip the Parmesan cheese or replace it with a vegan cheese alternative.
Is it okay to use store-bought pesto?
Absolutely! Store-bought pesto is convenient and works perfectly. Just choose a high-quality brand for the best flavor.
Can I prepare zucchini pesto pasta in advance?
You can prep some parts like the pesto or zucchini slices ahead, but it’s best served fresh to keep the zucchini crisp and the flavors vibrant.
What if I don’t have zucchini?
You can use other summer vegetables like yellow squash or asparagus as a substitute, adjusting cooking times accordingly.
How do I keep the zucchini from getting soggy?
Cook the zucchini just until tender-crisp and avoid overcooking. Cooking it quickly over medium-high heat helps maintain texture.
Zucchini Pesto Pasta
Equipment
- Pot
- Frying Pan
Ingredients
- 8 oz. dry Fiber Gourmet Light Penne (or any pasta you like)
- Salt for the pasta cooking water
- 3 medium zucchinis (about 9 inches long each)
- 2 Tbsp. minced garlic
- 2 Tbsp. olive oil (adjust based on taste)
- Salt and freshly ground black pepper for seasoning the zucchini
- 1 cup basil pesto (choose your favorite kind)
- 1/2 cup pasta cooking water (optional, but recommended)
- 1/2 cup coarsely grated Parmesan cheese (optional)
Instructions
- Fill a large pot with water and add about 2 teaspoons of salt. Bring it to a boil.
- Wash zucchinis, trim ends, and slice each zucchini in half lengthwise, then slice into half-moons about a quarter-inch thick.
- Prepare 1 cup of basil pesto and mince enough fresh garlic to equal 2 tablespoons.
- When the water boils, add pasta and stir gently. Cook according to package instructions until al dente, about 17 minutes.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
- Add minced garlic to the hot oil and sauté for about one minute until fragrant. Then add the sliced zucchini, seasoning with salt and pepper.
- Cook the zucchini for about 5 minutes until tender-crisp.
- Add the basil pesto to the cooked zucchini, stirring gently to mix.
- Drain the pasta and add it to the zucchini and pesto mixture. Stir gently to combine, adding reserved pasta water if needed.
- Let the mixture cook together for a few more minutes, then serve hot with a sprinkle of Parmesan cheese if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!