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In the world of culinary delights, few dishes can rival the simplicity and freshness of Zucchini Basil Pesto Pasta. This vibrant dish combines the subtle sweetness of zucchini with a rich, aromatic basil pesto, creating a meal that is not only delicious but also packed with nutrients. As more people seek ways to incorporate healthier ingredients into their diets, this recipe emerges as a perfect option that balances taste, health, and versatility. Whether you’re a vegetarian, vegan, or simply looking to reduce gluten intake, Zucchini Basil Pesto Pasta fits seamlessly into a variety of dietary preferences.

Zucchini Basil Pesto Pasta

Discover the vibrant and nutritious Zucchini Basil Pesto Pasta, a delightful blend of fresh zucchini and aromatic basil pesto. This easy-to-make dish is perfect for those seeking healthy yet delicious meal options. Packed with essential vitamins and healthy fats, this recipe caters to various dietary preferences, including vegetarian and vegan. Savor the creaminess of pesto mixed with the light crunch of zucchini, making it a go-to favorite for any occasion. Enjoy the fresh flavors and creativity of cooking with wholesome ingredients!
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Ingredients
  

2 medium zucchinis, spiralized or thinly sliced

2 cups fresh basil leaves, packed

1/2 cup pine nuts (or walnuts for a twist)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/2 cup extra-virgin olive oil

Juice of 1 lemon

Salt and pepper, to taste

12 ounces whole grain or gluten-free pasta (like spaghetti or penne)

Cherry tomatoes, halved (for garnishing)

Optional: Red pepper flakes, for a spicy kick

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest and set aside.

    Prepare the Zucchini: If you haven’t already done so, spiralize the zucchinis or slice them into thin strips. You can lightly sauté them in a pan with a drizzle of olive oil over medium heat for about 2-3 minutes until just tender, but this step is optional if you prefer them raw.

      Make the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt and pepper. Pulse until coarsely blended.

        Emulsify the Pesto: While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning as necessary.

          Combine: In a large mixing bowl, toss the cooked pasta with the prepared pesto. If the mixture seems too thick, add a little reserved pasta water until you achieve your desired consistency.

            Add Zucchini: Gently fold the zucchini into the pasta until evenly distributed. You can either serve it warm or let it cool for a refreshing pasta salad.

              Serve: Plate the pasta and garnish with halved cherry tomatoes, additional pine nuts, and a sprinkle of red pepper flakes if desired. Enjoy your fresh and flavorful dish!

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings