Zucchini pesto pasta

5 from 16 votes

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.

Prep Time10

Cook Time10

Course: Main Course, Pasta

Cuisine: Italian, Mediterranean

Servings: people

Calories: 400kcal

Author: Daniele Gallo

Equipment

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

Instructions

Slice 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.

Notes

HINT AND TIPS:

Retain a bit of pasta cooking water and add if the sauce is a bit thick.
If you want to add some proteins to this pasta, try using grilled chicken, or even leftover roasted chicken.

For you fish lovers, this dish would work well with prawns as well.

I love almonds with this recipe, but they can be substituted with any other nuts

Allergens: GLUTEN, NUTS, MILK

Suitable for vegetarians!

*Gluten Free option - just substitute pasta with gluten free version.

Nutrition