Pasta with Zucchini and Parsley Almond Pesto
Elevate your weeknight dinner game with this vibrant Pasta with Zucchini and Parsley Almond Pesto—a refreshing twist on classic pesto pasta! Bursting with garden-fresh flavors, this recipe combines tender zucchini ribbons sautéed to perfection with a vibrant homemade pesto made from fresh parsley, toasted almonds, garlic, and a hint of zesty lemon juice. Each silky strand of pasta is coated in the creamy, nutty pesto, while the reserved pasta water ensures a luscious sauce. Finished with a sprinkle of grated Parmesan and a drizzle of olive oil, this quick and easy dish is perfect for busy evenings or impressing guests with minimal effort. Ready in just 30 minutes, it’s a wholesome, flavor-packed meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 12 oz Pasta (such as spaghetti or fettuccine)
- 2 medium Zucchini
- 2 cups Fresh parsley leaves
- 0.333 cup Almonds (toasted)
- 0.333 cup Grated Parmesan cheese
- 1 clove Garlic
- 1 tbsp Lemon juice (freshly squeezed)
- 0.333 cup Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Reserved pasta water
- to taste Extra Parmesan cheese (for garnish)
- to taste Olive oil (for drizzle)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until just al dente. Reserve 1/4 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta is cooking, use a vegetable peeler to slice the zucchini into thin ribbons lengthwise. Set the zucchini ribbons aside.
To make the parsley almond pesto, combine the parsley leaves, toasted almonds, grated Parmesan cheese, garlic, lemon juice, olive oil, salt, and black pepper in a food processor. Blend until smooth, pausing to scrape down the sides as needed. Adjust seasoning to taste.
In a large pan, lightly sauté the zucchini ribbons in a drizzle of olive oil over medium heat for 2-3 minutes until just tender. Remove from heat.
Transfer the cooked pasta to the pan with the zucchini. Add the parsley almond pesto and toss to coat evenly, adding a splash of the reserved pasta water as needed to create a silky sauce.
Plate the pasta and zucchini, garnishing with extra Parmesan cheese and a light drizzle of olive oil. Serve immediately.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5613 mg | 244% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 35.4 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1232 mg | 95% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4079 mg | 87% | |
*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.
