Best 2 Zucchini Pasta With Almond Pesto Recipes

Zucchini pasta with almond pesto is a flavorful and healthy dish that is perfect for a light meal. The combination of fresh zucchini, nutty almond pesto, and fragrant herbs creates a symphony of flavors that will tantalize your taste buds. This dish is not only delicious but also versatile, as it can be customized to suit your dietary preferences. Whether you are a vegan, vegetarian, or meat-eater, there is a zucchini pasta with almond pesto recipe out there for you. With its vibrant colors and refreshing taste, this dish is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI WITH ZUCCHINI AND ALMONDS

Spaghetti with Zucchini and Almonds image

A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.

Provided by Melanie Booth

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

3 tablespoons blanched almonds
⅓ pound dried spaghetti
2 tablespoons extra-virgin olive oil
2 zucchini, grated
1 clove garlic, crushed
salt and ground black pepper to taste
2 teaspoons butter
2 tablespoons chopped fresh parsley
1 lemon, zested
1 squeeze lemon juice

Steps:

Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 64.4 g, Cholesterol 10.8 mg, Fat 25.9 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 5.2 g, Sodium 128.9 mg, Sugar 4.9 g

PASTA WITH ZUCCHINI AND PARSLEY ALMOND PESTO

Pasta With Zucchini and Parsley Almond Pesto image

A friend of mine got this from a magazine and shared it with me to keep me from drooling over her lunch. (We didn't have leftovers for me to take to lunch, though!) If you make the pesto the night before, this is ready in the time it takes to cook the pasta. It's dinner QUICK!

Provided by DeeCooks

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb penne or 1 lb farfalle pasta
3 garlic cloves
1/3 cup unsalted roasted almonds
1 1/2 cups flat leaf parsley
1/2 cup extra virgin olive oil, plus more for sauteeing the zucchini
1/3 cup freshly grated parmigiano-reggiano cheese
3 -4 medium zucchini, halved lengthwise and sliced crosswise 1/8 inch thick
1 pinch crushed red pepper flakes
salt and pepper

Steps:

Cook and drain pasta of your choice.
Meanwhile, in a food processor, finely chop garlic.
Add the almonds and pulse until they are coarsely chopped.
Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped.
Add the Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper and scrape the pesto into a largeserving bowl.
In a large skillet, heat the remaining 1 tablespoon of olive oil, add the zucchini and cook over moderately high heat until tender and browned in spots, about 5 minutes. Add the crushed red pepper and season with salt and pepper. Add zucchini to the bowl with the pesto. Mix in the farfalle, toss well.
Serve with extra parm on top.

Nutrition Facts : Calories 775.1, Fat 37.7, SaturatedFat 5.8, Cholesterol 4.8, Sodium 144.7, Carbohydrate 99.5, Fiber 16.2, Sugar 3.3, Protein 16.1

Tips:

Use a spiralizer to create zucchini noodles. This is the easiest way to get thin, even zucchini noodles that will cook evenly.
If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons. Just be careful not to peel the zucchini too thickly, or the noodles will be too soft.
Cook the zucchini noodles briefly. Zucchini noodles cook very quickly, so be careful not to overcook them. Otherwise, they will become mushy.
Use a flavorful pesto. The pesto is the key to this dish, so make sure to use a pesto that you love. You can use a store-bought pesto or make your own. To make your own almond pesto, simply combine almonds, olive oil, basil, garlic, and Parmesan cheese in a food processor or blender until smooth.
Add some extra vegetables. If you want to add some extra vegetables to this dish, you can add chopped broccoli, cauliflower, or bell peppers. Just be sure to cook the vegetables before adding them to the pasta.
Serve immediately. Zucchini pasta is best served immediately, while the noodles are still hot and the pesto is still fresh. You can garnish the pasta with additional Parmesan cheese, basil, or pine nuts.

Conclusion:

Zucchini pasta with almond pesto is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious pasta dish, give this recipe a try!