Rating: 3.5 stars
347 Ratings
  • 5 star values: 178
  • 4 star values: 41
  • 3 star values: 42
  • 2 star values: 29
  • 1 star values: 57


Credit: Anna Williams

Recipe Summary test

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the pasta according to the package directions.

  • 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.

  • 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.

  • Divide the pasta among bowls and spoon the pesto and zucchini over the top.

Nutrition Facts

825 calories; calories from fat 51%; fat 47g; saturated fat 1g; cholesterol 5mg; sodium 356mg; carbohydrates 89g; fiber 6g; sugars 4g; protein 19g.