Basil Pesto Pasta With Zucchini and Mint

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 825 calories
    • Calories 51 calories from fat
    • Fat 47 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 356 mg
    • Protein 19 g
    • Carbohydrate 89 g
    • Sugar 4 g
    • Fiber 6 g
  • April 2007

Ingredients

  1. Check 1pound dried pasta
  2. Check 1small clove garlic
  3. Check 1/4cup pine nuts
  4. Check 3cups loosely packed fresh basil leaves, washed
  5. Check kosher salt and pepper
  6. Check 2/3cup plus 1 tablespoon extra-virgin olive oil
  7. Check 1/4cup (about 1 ounce) grated Parmesan
  8. Check 2 small zucchini, thinly sliced
  9. Check 1/4cup fresh mint, torn

Directions

  1. Cook the pasta according to the package directions. 
  2. Meanwhile, place the garlic, pine nuts, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor and pulse to combine. While the machine is running, drizzle in 2/3 cup of the oil through the feed tube, stopping occasionally to scrape down the sides. Transfer to a bowl and stir in the Parmesan.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the mint.
  4. Divide the pasta among bowls and spoon the pesto and zucchini over the top.