Many zucchini recipes will be coming your way again during the summer time, as every year I find alternative way to prepare or use this versatile ingredient. A zucchini or courgette, is a green squash, a fruit, but many treat it as a vegetable. They contain a lot of water, fiber, vitamins and minerals, anti-oxidants and are low in calories. In other words, it’s not only the flavor and texture that makes it a favorite ingredient, it’s also the nutritional aspects that makes the zucchini a worthy presence in your diet.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – I used a spinach-infused linguine for an extra green effect.
- Zucchini
- Garlic
- Pistachios
- Basil
- Parsley
- Ricotta
How to Make Zucchini Pasta with Pistachio-Basil Pesto
Click here for a short video on How to make this Zucchini Pasta with Pistachio-Basil Pesto.
Step 1 – Make the Pistachio-Basil Pesto by processing pistachios, basil leaves, parsley, olive oil, salt & pepper. You can process it until the pesto is fairly smooth or coarse. I opted for the coarse version as it adds crunchy bits of pistachio nuts to the final creamy dish.
Step 2 – Heat oil in a skillet and saute the minced garlic and zucchini, which you cut as short sticks. Cook until browning and zucchini is softening. Season with salt & pepper. Remove from skillet.
Meanwhile, cook the pasta according to the directions on the packaging.
Step 3 – Transfer pesto to skillet and add pasta water. Stir until you have a thick sauce.
Step 4 – Drain the pasta (keep some pasta water aside) and add it to the skillet with pesto. Toss the pasta with the sauce until fully coated.
Step 5 – Add ricotta and mix with the pasta. Add pasta water until you reach a thickness of the sauce to your liking.
Step 6 – Add the zucchini sticks and fold with the pasta. Serve when everything it hot.
Other Pasta Pesto Dishes to Try
Zucchini Pasta with Pistachio-Basil Pesto
Pin Recipe FacebookIngredients
- 3 ounces pasta
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 medium zucchini, cut in matchsticks
- salt & pepper
For the Pistachio-Basil Pesto
- 2 ounce pistachios
- 1 cup basil
- 1/2 cup parsley
- salt & pepper
Instructions
- Make the Pistachio-Basil Pesto by processing pistachios, basil leaves, parsley, olive oil, salt & pepper. You can process it until fairly smooth or coarse. (NOTE 1)
- Heat oil in a skillet and saute minced garlic and zucchini, which you cut as short sticks. Cook until browning and zucchini is softening. Season with salt & pepper. Remove from skillet.
- Cook pasta according to directions on the packaging.
- Transfer the pesto to the skillet and add some pasta water. Stir until you have a thick sauce.
- Drain pasta (keep some pasta water aside) and add it to the skillet with pesto. Toss the pasta with the sauce.
- Add ricotta and mix with the pasta. Add pasta water until you reach a thickness of the sauce to your liking.
- Add the zucchini sticks and fold them into the pasta. Serve when everything it hot.
Notes
- I opted for a coarse pesto. The zucchini is soft and a little crunch to the pasta is an additional texture that adds to the experience of the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.