Spaghetti Pesto Sauce and Zucchini

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Spaghetti Pesto Sauce and Zucchini

In this Simple Cooking with Heart recipe, zucchini not only tops the Italian pasta dish—it is also added into the pesto!

It's a great way to take advantage of the abundance of zucchini we get in the summer months and certainly a delicious way to get some vegetables into your day.

Nutrition Facts

Spaghetti Pesto Sauce and Zucchini

CaloriesCalories

272 Per Serving

ProteinProtein

11g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$2.09
×
Calories 272
Total Fat 6.2 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.4 g
Cholesterol 1 mg
Sodium 132 mg
Total Carbohydrate 48 g
Dietary Fiber 9 g
Sugars 5 g
Protein 11 g

Dietary Exchanges
3 starch, 1 vegetable, 1/2 meat

Ingredients

Servings  6  

  • 4 medium zucchini (chopped)
  • 12 oz. packaged, whole-wheat spaghetti (1 package)
  • 1 bunch fresh basil (large, about 2 cups), washed
  • 1 clove garlic (minced) OR
  • 1 tsp. minced garlic (from jar)
  • 2 Tbsp. walnuts or almonds, unsalted
  • 2 Tbsp. low-sodium chicken broth OR
  • 2 Tbsp. water
  • 1 1/2 Tbsp. extra-virgin olive oil or canola oil
  • 1 1/2 Tbsp. Parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. ground Black pepper

Directions

Tip: Click on step to mark as complete.

  1. Trim the ends off the zucchini and discard the ends. Cut each zucchini into halves, thinly slicing each half for about 8 cups total chopped zucchini.
  2. Coat a large nonstick pan with cooking spray. Add zucchini to the pan over medium-high heat. Stirring frequently with a spoon or spatula, sautée zucchini until softened, about 10 to 12 minutes. Remove zucchini from heat.
  3. Bring a large pot of water to a boil. Add the spaghetti into the boiling water, cooking according to package directions (without adding salt). When pasta is cooked, drain it in a colander, making sure to save ¼ cup pasta water.
  4. Meanwhile, make the pesto sauce. Into the bowl of a food processor, add 2 cups cooked zucchini along with basil leaves, garlic, nuts, chicken broth, oil, Parmesan, salt, and pepper. Process the mixture until blended, about 1 minute, adding another 1 to 2 tablespoons of chicken broth if needed for a thinner consistency.
  5. In a large bowl, mix together drained spaghetti and pesto sauce, along with 1 to 2 tablespoons reserved pasta water for moisture (or more, if needed). Top with the rest of the cooked zucchini and serve.

Cooking Tip: Pesto doesn’t need to be made with just basil leaves—other greens or herbs like spinach, arugula, or mint can be subbed for the same amount of basil.

Tip: Saving a bit of the pasta water is a healthy way to thicken any type of sauce since the water is filled with starch from the pasta cooking.

 

 

In this Simple Cooking with Heart recipe, zucchini not only tops the Italian pasta dish—it is also added into the pesto!

It's a great way to take advantage of the abundance of zucchini we get in the summer months and certainly a delicious way to get some vegetables into your day.

Nutrition Facts

Spaghetti Pesto Sauce and Zucchini

CaloriesCalories

272 Per Serving

ProteinProtein

11g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$2.09
×
Calories 272
Total Fat 6.2 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.4 g
Cholesterol 1 mg
Sodium 132 mg
Total Carbohydrate 48 g
Dietary Fiber 9 g
Sugars 5 g
Protein 11 g

Dietary Exchanges
3 starch, 1 vegetable, 1/2 meat

Ingredients

Servings  6  

  • 4 medium zucchini (chopped)
  • 12 oz. packaged, whole-wheat spaghetti (1 package)
  • 1 bunch fresh basil (large, about 2 cups), washed
  • 1 clove garlic (minced) OR
  • 1 tsp. minced garlic (from jar)
  • 2 Tbsp. walnuts or almonds, unsalted
  • 2 Tbsp. low-sodium chicken broth OR
  • 2 Tbsp. water
  • 1 1/2 Tbsp. extra-virgin olive oil or canola oil
  • 1 1/2 Tbsp. Parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. ground Black pepper

Directions

Tip: Click on step to mark as complete.

  1. Trim the ends off the zucchini and discard the ends. Cut each zucchini into halves, thinly slicing each half for about 8 cups total chopped zucchini.
  2. Coat a large nonstick pan with cooking spray. Add zucchini to the pan over medium-high heat. Stirring frequently with a spoon or spatula, sautée zucchini until softened, about 10 to 12 minutes. Remove zucchini from heat.
  3. Bring a large pot of water to a boil. Add the spaghetti into the boiling water, cooking according to package directions (without adding salt). When pasta is cooked, drain it in a colander, making sure to save ¼ cup pasta water.
  4. Meanwhile, make the pesto sauce. Into the bowl of a food processor, add 2 cups cooked zucchini along with basil leaves, garlic, nuts, chicken broth, oil, Parmesan, salt, and pepper. Process the mixture until blended, about 1 minute, adding another 1 to 2 tablespoons of chicken broth if needed for a thinner consistency.
  5. In a large bowl, mix together drained spaghetti and pesto sauce, along with 1 to 2 tablespoons reserved pasta water for moisture (or more, if needed). Top with the rest of the cooked zucchini and serve.

Cooking Tip: Pesto doesn’t need to be made with just basil leaves—other greens or herbs like spinach, arugula, or mint can be subbed for the same amount of basil.

Tip: Saving a bit of the pasta water is a healthy way to thicken any type of sauce since the water is filled with starch from the pasta cooking.