Pasta with Zucchini Pesto: A Vibrant, Fresh Twist for Summer
Toasted almonds and fresh garden produce combine in a creamy, herb-infused sauce.
Pasta with Zucchini Pesto: A Fresh Take on Summer Pasta
When summer is in full swing, fresh vegetables are abundant, and kitchens everywhere shift from hearty, meaty sauces to the bright flavors of seasonal produce. This Pasta with Zucchini Pesto is the perfect way to celebrate sunshine and your garden’s bounty. Featuring a mix of zucchini, green beans, yellow squash, and aromatic herbs pureed into a creamy pesto, it’s an easy dinner that’s ready in about 30 minutes and brings something new to the classic pesto pasta.
Why Choose Zucchini Pesto?
Pesto is traditionally made with basil, pine nuts, olive oil, and Parmesan, but swapping in zucchini (or summer squash) for some of the greens gives this dish a unique spin, adding moisture, mild flavor, and plenty of nutrients. Alongside green beans, yellow squash, and a swirl of heavy cream, the result is a vibrant, satisfying pasta that feels both comforting and light.
- Quick & Easy: Ready in just 30 minutes, perfect for busy nights.
- Vegetable-Rich: Features three summer vegetables in one dish.
- Herbaceous: Uses both fresh parsley and tarragon for complex flavor.
- Creamy Texture: Finished with parmesan and cream for a luscious sauce.
- Customizable: Works with any short pasta and easily adapts to what’s in season.
Ingredients
Gather up these fresh ingredients for the base recipe:
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | To taste | For seasoning pasta water and vegetables |
| Mezzi rigatoni (or other short pasta) | 1 lb. | Choose any short cut, such as penne or rotini |
| Green beans | 1 lb. | Cut into 1 1/2-inch pieces |
| Medium zucchini | 1 whole | Seeds scraped, chopped |
| Sliced almonds | 1/4 cup | For the pesto’s nutty foundation |
| Garlic cloves | 2 cloves | To add pungency to pesto |
| Fresh parsley | 1 cup | Roughly chopped |
| Fresh tarragon | 1/2 cup | Leaves only |
| Olive oil | 1/3 cup + 2 tbsp | For pesto and sautéing squash |
| Parmesan cheese | 1/2 cup, grated | Plus more for serving |
| Black pepper | To taste | For seasoning |
| Yellow summer squash | 1 lb. | Cut into half-moons |
| Heavy cream | 3/4 cup | For creaminess |
Step-by-Step Instructions
- Cook the Pasta and Green Beans:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. During the last two minutes, add the green beans to the pot. Reserve 1 cup of pasta cooking water, then drain the pasta and beans and transfer them to a large bowl.
- Prepare the Zucchini:
Slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds, then chop the zucchini into ½-inch pieces. This step ensures a smooth pesto and keeps the sauce from getting watery.
- Make the Zucchini Pesto:
In a food processor, combine sliced almonds and garlic; pulse until finely chopped. Add parsley, tarragon, and zucchini. Pulse again until finely chopped. With the machine running, drizzle in 1/3 cup olive oil and process until fairly smooth. Transfer to a bowl, stir in Parmesan, and season with salt and black pepper.
- Cook the Yellow Squash:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add yellow squash, season with salt and pepper, and cook until browned, about 4-5 minutes.
- Add Cream and Finish the Sauce:
Pour heavy cream into the skillet and stir. Reduce heat to low and let thicken slightly, about 2 minutes. Mix in the zucchini pesto until fully combined.
- Combine and Serve:
Add the pesto mixture to the pasta and green beans, tossing to coat. Use the reserved pasta water as needed to thin out the sauce and achieve the desired consistency. Serve hot, topped with extra Parmesan.
Expert Tips for Success
- Reserve Pasta Water: The starchy cooking water helps loosen the pesto sauce and makes the overall texture creamy—it’s a pro tip for any pasta dish with a thick sauce.
- Use Short Pasta: Shapes like rigatoni, penne, or shells hold up well and provide excellent surface area for the chunky sauce.
- Fresh Herbs Matter: Tarragon offers a subtle anise flavor; if you dislike tarragon, substitute with basil or dill for a different twist.
- Toast Almonds: For extra flavor, briefly toast the almonds before making the pesto.
- Cheese Choices: Parmesan is classic, but pecorino or asiago provide sharper notes if preferred.
Customization & Variations
- Add Protein: Top with grilled chicken, shrimp, or serve alongside grilled steak for heartier meals.
- Swap Vegetables: Replace yellow squash with carrots, bell pepper, or baby spinach for a different flavor profile.
- Nuts: Almonds work well, but walnuts or pecans can be used for the pesto base.
- Dairy-Free Option: Use nutritional yeast instead of cheese and substitute coconut cream for heavy cream.
- Gluten-Free: Use gluten-free pasta varieties to accommodate dietary needs.
Nutrition Highlights
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | ~450 |
| Protein | 16g |
| Fat | 18g |
| Carbohydrates | 56g |
| Fiber | 8g |
| Vitamin C | 80% DV |
The inclusion of zucchini, beans, and squash adds fiber and micronutrients, making this dish both delicious and nourishing.
Serving Suggestions
- Pair with a Salad: Try a simple arugula salad with lemon vinaigrette to complement the pasta’s creamy texture.
- Serve with Garlic Bread: A crusty loaf or garlic toast soaks up the extra sauce beautifully.
- Wine Pairing: Crisp white wines such as Pinot Grigio or Sauvignon Blanc highlight the fresh herb and vegetable flavors.
What others are reading
Seasonal Variations: Summer in a Bowl
This pasta is a celebration of summer vegetables. If zucchini and squash are out of season, substitute with roasted butternut squash or autumn greens for a fall-inspired version. The flexible pesto base welcomes any mix of herbs and nuts, allowing creative cooks to use what they have on hand.
Common Questions About Pasta with Zucchini Pesto
Q: Can I make zucchini pesto ahead of time?
A: Yes. Prepare the pesto up to two days in advance and store it in an airtight container in the refrigerator. Stir before using.
Q: What pasta shapes work best with this recipe?
A: Short shapes like rigatoni, penne, rotini, or shells pair well, as they catch the vegetable bits and creamy sauce.
Q: Can I substitute other herbs for tarragon?
A: Absolutely. Basil, mint, or dill can replace tarragon for a different flavor profile.
Q: Should I peel the zucchini?
A: No need to peel. Scrape out the seeds for the smoothest texture and keep the nutritious skin for color and flavor.
Q: Is this recipe vegetarian?
A: Yes—it’s entirely vegetarian. For a vegan twist, substitute Parmesan and cream with plant-based options.
Storage and Meal Prep Tips
- Storage: Leftovers keep well for up to 3 days in an airtight container in the fridge. Reheat gently, adding a splash of water or cream to revive the sauce.
- Freezing: The pesto itself can be frozen for future use. However, the assembled dish is best enjoyed fresh to preserve the texture of the vegetables.
- Batch Cooking: Make extra pesto and freeze in ice cube trays for quick sauces or sandwich spreads.
Cooking Tools & Equipment Needed
- Large pot for boiling pasta
- Colander for draining pasta and vegetables
- Food processor for making pesto
- Large skillet for sautéing squash and finishing sauce
- Wooden spoon or spatula for stirring
- Chef’s knife and cutting board
Zucchini Pesto Pasta: Why You’ll Love It
This recipe transforms humble, seasonal vegetables into a vibrant sauce bursting with garden-fresh flavor. It’s a fantastic way to use up surplus zucchini and squash, appeals to vegetarian eaters, and can easily be customized to suit your family’s preferences. The combination of nutty almonds, pungent garlic, fragrant herbs, and creamy cheese envelops the pasta and beans for a dish that is as beautiful as it is satisfying.
Frequently Asked Questions (FAQs)
Q: How do I keep the pesto from getting watery?
A: Scrape out the zucchini seeds before blending; they have excess moisture and can make the sauce watery. Adding Parmesan and using reserved pasta water gradually helps control consistency.
Q: Can I add lemon to the pesto?
A: Yes, a splash of lemon juice or zest brightens the flavor and enhances the freshness of the herbs.
Q: Is this pasta kid-friendly?
A: Most children enjoy the mild, creamy sauce and tender vegetables. Serve with extra cheese if desired.
Q: Can I make this dish in advance for parties?
A: Make the pesto and chop the vegetables ahead. Sauté squash and assemble just before serving for best flavor and texture.
Final Thoughts: Versatile Summer Pasta
Pasta with Zucchini Pesto is a flexible platform for creativity—perfect for weeknights, parties, or transitioning your family to lighter, veggie-driven meals. Experiment with other vegetables, nuts, and herbs to keep this recipe fresh all season long. Toss, taste, adjust, and enjoy your new summer favorite!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32529209/pasta-with-zucchini-pesto-recipe/
- https://www.youtube.com/watch?v=KYUjHO7-wrM
- https://www.thepioneerwoman.com/food-cooking/recipes/a65380743/corn-and-zucchini-pasta-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65655725/best-recipes-with-pesto/
Similar Articles
Read full bio of medha deb
