Pasta with Courgette and Walnut Sauce
Indulge in the comforting elegance of Pasta with Courgette and Walnut Sauce, a dish that marries fresh, wholesome ingredients with creamy textures and nutty undertones. This easy yet sophisticated recipe features tender courgettes (zucchini) sautéed to golden perfection, paired with the earthy crunch of walnuts and a luxurious Parmesan cheese finish. The sauce, enhanced by a splash of starchy pasta water and a hint of butter, clings beautifully to your choice of spaghetti or linguine, creating a velvety coating that’s irresistibly flavorful. Perfect for a quick weeknight dinner or a casual dinner party, this vegetarian pasta dish is ready in just 30 minutes and is sure to impress with its vibrant flavors and rustic charm. Serve it warm, topped with fresh parsley and extra walnuts for a stunning presentation that’s both delicious and Instagram-worthy.
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti, linguine, or your choice)
- 2 medium-sized courgettes (zucchini)
- 100 grams walnuts
- 3 tablespoons olive oil
- 2 large garlic cloves
- 50 grams grated Parmesan cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 tablespoon unsalted butter
- 120 milliliters water from boiling pasta
- 2 tablespoons (finely chopped) fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 120ml (1/2 cup) of the boiling pasta water before draining the pasta.
While the pasta cooks, prepare the courgette and walnut sauce. Begin by washing the courgettes and slicing them into thin rounds or half-moons.
Heat the olive oil in a large skillet over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the sliced courgettes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the courgettes are softened and slightly golden.
Place the walnuts in a food processor and pulse them a few times until they are coarsely chopped. Add half of the chopped walnuts to the skillet with the courgettes, stirring to combine.
Lower the heat and stir in the butter. Let it melt and coat the courgettes and walnuts. Add salt and black pepper to taste.
Pour in the reserved pasta water, stirring gently to create a light sauce. Allow the mixture to simmer for 1-2 minutes.
Add the cooked pasta directly to the skillet and toss to coat in the courgette and walnut sauce. Sprinkle the grated Parmesan cheese over the pasta and mix well.
Serve warm, garnished with the remaining chopped walnuts and fresh parsley if desired. Add additional Parmesan cheese at the table, if preferred.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 51.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 11.8 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
