The most delicious Zucchini Pesto Pasta made with fresh mint, parsley, Parmigiano Reggiano and nuts. This quick, vibrant recipe uses a bright green zucchini pesto blended in a food processor and tossed with spaghetti. It’s healthy, full of flavor and ready in about 20 minutes.
If you want something fresh and light, this zucchini pesto pasta fits the bill. The pesto requires almost no cooking: the zucchini are briefly boiled, then blended with cheese, nuts and herbs to form a silky sauce.
To keep things simple and reduce washing up, cook the pasta in the same water used to boil the zucchini. Toss the finished pesto with spaghetti or your favorite pasta shape for a comforting, healthy meal in no time.
Scroll down for the full recipe, step-by-step photos, tips, variations and a short video. Printable recipe available at the bottom of the page.
Ingredients – what you need
Below is a photo that shows the ingredients and helpful notes to make this zucchini pesto pasta.
- Pasta – long pasta like spaghetti or linguine works beautifully, though any shape is fine.
- Zucchini – use medium zucchini totaling about 500g (1 pound).
- Parmigiano Reggiano – freshly grate the cheese for the best flavor; avoid pre-grated products.
- Almonds – whole almonds (skin on) were used here; blanched or skinless almonds are also fine.
- Fresh herbs – mint and parsley provide bright, fresh flavor. Use fresh herbs, not dried.
- Olive oil – extra virgin olive oil is recommended.
Step by step photos and recipe instructions
Preparation Tips!
- Bring a large pot of water to a rolling boil and season it well with salt.
- Grate the Parmigiano Reggiano just before assembling the pesto.
- Have a food processor ready for blitzing the pesto.
Wash the zucchini and place them whole into boiling water. Boil for 8 minutes, then remove with tongs to a cutting board—do not drain the pot of water.
Add the pasta to the pot with the boiling water (adjust salt if needed) and cook until al dente.
Trim the zucchini ends and roughly chop the cooked zucchini. Add the pieces to a food processor and pulse to a loose paste.
Add the grated Parmigiano Reggiano, almonds, fresh mint, parsley, olive oil and a pinch of salt. Blitz until you have a smooth-ish pesto. Add about 2 tablespoons of reserved pasta water to loosen the mixture. Adjust texture as needed.
Transfer the zucchini pesto to a large mixing bowl. Add the drained pasta and toss thoroughly, adding a little more pasta water if necessary to coat the pasta evenly. Serve immediately.
Recipe tips and FAQs
- Reserve pasta water – reserve more than you think you’ll need. Start with about 2 tablespoons to loosen the pesto, then add more while tossing the pasta to reach the desired creaminess.
- Prepare in advance – the zucchini pesto can be made a day ahead and kept refrigerated. Bring it to room temperature for about 30 minutes before using.
Yes—if you don’t have almonds, pistachios, cashews, pine nuts or walnuts all make fine alternatives and change the flavor profile slightly.
Leftover pasta keeps in the fridge for 1–2 days. It’s also enjoyable cold as a pasta salad; choose a short pasta if serving chilled.
More easy Italian pasta recipes to try
- Creamy Tomato Pasta with Pancetta and Shallots
- Easy Tuna Pasta with Tomatoes and Capers
- Pesto alla Trapanese (Sicilian Pesto)
- Trofie al Pesto Genovese with Potatoes and Green Beans
- Sausage and Cavolo Nero Pasta
If you’ve tried this Zucchini Pesto Pasta or any other recipe on the site, please rate it and share how it went in the comments. I love hearing your feedback!
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes a short video.
Zucchini Pesto Pasta
By Emily
Ingredients
- 14 oz (400g) spaghetti or pasta of choice
- 1 pound zucchini (about 2–3 medium; 500g)
- 1 cup (50g) Parmigiano Reggiano, grated
- ⅓ cup (50g) whole almonds
- 3 sprigs fresh mint (about 10g)
- 1 handful fresh parsley (about 5g)
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to season
Instructions
Preparation step
- Bring a large pot of water to a boil and season it with salt. Grate the cheese and have a food processor ready.
To make zucchini pesto pasta
- Wash the zucchini and place them whole into boiling water. Boil for 8 minutes, then remove with tongs to a cutting board. Do not drain the water.
- Add the pasta to the boiling water and cook until al dente.
- Trim the zucchini ends and roughly chop the cooked zucchini. Add to a food processor and blitz to a loose paste.
- Add the grated cheese, almonds, mint, parsley, olive oil and a pinch of salt. Blitz to a smooth paste, adding about 2 tablespoons of reserved pasta water to loosen.
- Transfer the pesto to a large bowl, add the drained pasta and toss to combine. Add extra pasta water if needed for a glossy, saucy finish. Serve immediately.
Video
Notes
- Reserve pasta water – keep extra pasta water on hand. Start with 2 tablespoons to loosen the pesto and add more if needed when tossing with pasta.
- Prepare in advance – make the pesto up to a day ahead and refrigerate. Allow to sit at room temperature for 30 minutes before using.
- Other nuts to use – pistachios, walnuts, cashews or pine nuts all work well as alternatives.
- Leftovers and storage – store leftovers in the fridge for 1–2 days; the pasta can be enjoyed warm or cold.
Helpful Info for All Recipes
- I use extra virgin olive oil in these recipes unless noted otherwise.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 82 g |
Protein: 22 g |
Fat: 18 g
Nutrition information is automatically calculated and should be used as an approximation.
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