Description
A delightful, fresh pasta dish featuring zucchini and homemade pesto, perfect for busy weeknights or leisurely meals.
Ingredients
Scale
- 2 medium zucchinis
- 8 oz pasta of choice (spaghetti, penne, or fettuccine)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper.
- Spiralize or cut the zucchinis into ribbons. Sauté in a pan over medium heat for 2-3 minutes until tender.
- Toss the pasta and zucchini with the pesto until well combined. Serve warm.
Notes
Garnish with extra Parmesan, crushed red pepper, or balsamic glaze for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg