Super Healthy Zucchini Pesto Pasta Recipe! (2024)

Zucchini pesto pasta is an amazing way to add vegetables in your diet. The hearty flavour of the pan-fried zucchini (courgettes) with the creaminess of the ricotta and the crunch of the almonds is a match made in heaven.

I must admit this recipe it a bullet proof way to get your children to eat zucchini, our daughter has never been keen on this vegetable. After many trial and errors I think I got it! She loved this recipe!

Can I make it vegan?

Absolutely, substitute the ricotta cheese for avocado and a bit of extra water, the creaminess will be the same.

For more vegan recipes you might want to have a look at spaghetti aglio olio, fantastic Tuscan Panzanella salad or what about Sicilian caponata?!

I got a nuts allergy; can I substitute nuts?

Yes! The nuts are adding bite, colour, and flavour, however can be substituted with coarse breadcrumb, pan toasted with olive oil and paprika.

What pasta shape can I use for zucchini pesto pasta?

This zucchini pesto will work with most pasta shapes, penne, fusilli, rigatoni as well as long shapes, linguine, spaghetti, and tagliatelle. Absolutely your choice, which ever you love the most!

If you have some pasta left over, don’t panic! We have a fantastic recipe Pasta Frittata to show you what to do with your leftover! Don’t forget to check out our selection of drinks, where you will find easy to make co*cktails at home! Another example of how to use your leftovers wisely is chicken salad with apples, give it a try!

To make big enough portion for 4 people you will need:

Ingredients:

• 500 g Courgettes (2 large)
• 400 g Fusilli pasta
• 250 g Ricotta
• 10 g Flaked almonds
• 30 ml Olive oil
• 10 g garlic
• 3 g Mint leaves
• 2 g Sweet paprika (1 teaspoon)
• Salt and Pepper to taste

Method:

Start of by slicing the zucchini (courgettes) about 1 cm thick.

Place them in a hot frying pan (skillet) with some oil and pealed garlic. Add the mint leaves (keeping some for decoration) and some seasoning.

Cook the courgettes for about 5 minutes on a lively heat, until they are golden and soft.

Drop the pasta in salted boiling water and cook following the packet instructions.

Meanwhile, in a separate frying pan (skillet), place a drizzle of oil and the paprika. Add the flaked almonds and toast them for one minute, steering often. Then remove from the pan and lay on some kitchen paper to absorb any excess oil.

Place the cooked courgettes in a blender, add the ricotta and blitz until smooth, check for seasoning and pour back in the frying pan (skillet).

Once the pasta is cooked, add to the pesto, mix well, and serve, topping with the paprika almonds and the remaining mint leaves. Enjoy!

This zucchini pesto pasta recipe contain the following allergens: DAIRY, NUTS, GLUTEN

*Gluten Free Option – substitute pasta with gluten free option which is widely available in the supermarkets!

Do you want to make your meal special? Try to serve funghi fritti as a appetizer with frangelico aperitif!

We hope you enjoyed this fantastic and super easy zucchini pesto pasta recipe. What a fantastic 20 minutes pasta recipe, especially during the summer. Share this recipe with all your friends and family.

We love creating beautiful recipes and treat yourself at home, check out our spaghetti alle vongole recipe and pork in aromatic breadcrumbs for your next family feast. Have you ever tried a zucchini carpaccio made out of raw zucchini and manchengo cheese, a true summer sensation!

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Stay safe and eat well!