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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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
• 0 to taste Extra Parmesan cheese (for garnish)
• 0 to taste Olive oil (for drizzle)

Directions

Step 1

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.

Step 2

While the pasta is cooking, use a vegetable peeler to slice the zucchini into thin ribbons lengthwise. Set the zucchini ribbons aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Plate the pasta and zucchini, garnishing with extra Parmesan cheese and a light drizzle of olive oil. Serve immediately.

Nutrition Facts

Serving size	(1271.3g)

Amount per serving	% Daily Value*
Calories	1940.1

Total Fat 124.3g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 7.4g
Cholesterol 30.6mg	0%
Sodium 5612.9mg	0%
Total Carbohydrate 164.1g	0%
Dietary Fiber 23.5g	0%
Total Sugars 35.4g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 1232.5mg	0%
Iron 37.4mg	0%
Potassium 4078.7mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 11.0%

Carbs: 32.9%