Bright, herby, and full of summer charm, this zucchini pesto pasta is what you make when you want dinner that feels special without much effort. It’s ready in under 30 minutes and uses simple ingredients that taste best when the weather is warm. The silky pesto hugs every strand of pasta, while tender sautéed zucchini adds texture and sweetness.
Make it on a weeknight, bring it to a picnic, or serve it to friends with a glass of chilled white wine. It’s the kind of dish that feels light but satisfying.
Why This Recipe Works
- Seasonal ingredients shine: Zucchini and basil are at their best in summer, so you get big flavor from minimal cooking.
- Balanced texture: Soft pasta, tender-crisp zucchini, and creamy pesto create a satisfying mix without heavy cream.
- Fast and flexible: Everything cooks while the pasta boils, and you can swap nuts, pasta shapes, or add protein easily.
- Restaurant-quality taste at home: Toasted nuts, a squeeze of lemon, and good olive oil bring depth and brightness.
- Great warm or room temp: It travels well and tastes great as leftovers or a picnic pasta salad.
Ingredients
- 12 ounces pasta (spaghetti, linguine, or short pasta like fusilli)
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1/2 cup freshly grated Parmesan (plus more for serving)
- Lemon zest from 1/2 lemon and 1–2 teaspoons lemon juice
For the Pesto
- 2 packed cups fresh basil leaves
- 1/3 cup toasted pine nuts (or walnuts/almonds)
- 1 small garlic clove
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan
- 1–2 tablespoons pasta cooking water, as needed
- Pinch of salt and black pepper
Optional Add-Ins
- Cherry tomatoes, halved
- Fresh mozzarella pearls or burrata
- Grilled chicken, shrimp, or chickpeas
- Handful of arugula or baby spinach
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Toast the nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant.
Set aside to cool.
- Make the pesto: In a food processor, add basil, toasted nuts, garlic, Parmesan, salt, and pepper. Pulse to chop. With the machine running, stream in olive oil until creamy but not runny.
Adjust with 1–2 tablespoons pasta water for a silky texture. Taste and season.
- Sauté the zucchini: In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Add zucchini in a single layer with a pinch of salt and pepper.
Cook 4–6 minutes, stirring once or twice, until tender with golden edges. Push zucchini to the side, add remaining 1 tablespoon oil, garlic slices, and red pepper flakes. Cook 30–60 seconds until fragrant, then toss together.
- Combine: Add drained pasta to the skillet with zucchini.
Toss over low heat with 1/3–1/2 cup reserved pasta water to loosen.
- Finish with pesto: Off the heat, stir in pesto, Parmesan, lemon zest, and lemon juice. Add more pasta water as needed for a glossy, saucy finish. Taste and adjust salt, pepper, and lemon.
- Serve: Top with extra Parmesan, a drizzle of olive oil, and any optional add-ins like tomatoes or mozzarella.
Serve warm or at room temperature.
How to Store
- Refrigerate: Store leftovers in an airtight container for 2–3 days.
- Refresh: Add a splash of warm water or olive oil before reheating to loosen the sauce.
- Reheat gently: Warm on low in a skillet or microwave in short bursts, stirring between each. Avoid high heat to keep the pesto bright.
- Freeze pesto, not pasta: Pesto freezes well up to 2 months; thaw in the fridge. The assembled pasta doesn’t freeze as nicely.
Health Benefits
- Veggie-forward: Zucchini is low in calories and provides fiber, vitamin C, and potassium.
- Heart-healthy fats: Olive oil and nuts offer monounsaturated fats that support heart health.
- Protein and calcium: Parmesan adds protein and calcium in modest amounts.
- Lower-sodium control: Making pesto at home lets you manage salt more easily than jarred versions.
- Balanced meal: Combine pasta (carbs), pesto (healthy fats), and zucchini (fiber) for steady energy.
Pitfalls to Watch Out For
- Overcooking the pasta: Go just shy of al dente; it finishes in the pan with sauce and water.
- Watery sauce: Don’t skip reserving pasta water.
Add it slowly to emulsify, not dilute.
- Bitter pesto: Use fresh basil and good olive oil. Avoid overprocessing the basil until hot; it can darken and turn bitter.
- Soggy zucchini: Cook in a hot pan, don’t overcrowd, and salt lightly so it browns instead of steams.
- Underseasoning: Taste at the end and adjust salt, pepper, and lemon to brighten the flavors.
Recipe Variations
- Zoodle twist: Swap half the pasta for zucchini noodles to lighten it up. Toss zoodles at the very end to keep them crisp.
- Nut-free pesto: Use pumpkin seeds or sunflower seeds for a similar texture and to keep it allergy-friendly.
- Dairy-free: Replace Parmesan with nutritional yeast and a squeeze of lemon for cheesy flavor.
- Protein boost: Add grilled chicken, sautéed shrimp, or drained chickpeas for extra protein.
- Tomato burst: Toss in halved cherry tomatoes or slow-roasted tomatoes for sweetness and acidity.
- Herb swap: Replace some basil with parsley or mint for a different, refreshing note.
- Spicy kick: Increase red pepper flakes or add a spoonful of Calabrian chili paste.
FAQ
Can I use store-bought pesto?
Yes.
Use a high-quality brand and brighten it with a squeeze of lemon and a little extra Parmesan. Warm it gently with pasta water off the heat to keep it vibrant.
What pasta shape works best?
Long strands like spaghetti or linguine are classic, but short shapes like fusilli, gemelli, or orecchiette catch the pesto nicely. Use what you have.
How do I keep the pesto green?
Use fresh basil, avoid overheating the pesto, and toss it in off the heat with a splash of pasta water.
A touch of lemon juice also helps preserve color.
Can I make this gluten-free?
Absolutely. Use a gluten-free pasta you like, and cook it slightly under the package time to keep it firm.
What can I substitute for pine nuts?
Walnuts, almonds, cashews, or pumpkin seeds all work. Toast them lightly to bring out their flavor.
Is there a way to make it lighter?
Use half pasta and half zucchini noodles, reduce the oil slightly in the pesto, and add extra lemon for brightness.
Can I add more vegetables?
Yes.
Try peas, asparagus tips, or spinach. Fold them in during the last minute of cooking so they stay vibrant.
Wrapping Up
This zucchini pesto pasta is the kind of meal that makes weeknights feel easy and weekends feel special. It’s fast, flexible, and full of fresh flavor.
Keep the ingredients simple, season with confidence, and let the basil and zucchini do the heavy lifting. Serve it with a crisp salad and call it a perfect summer dinner.