Food Recipes Zucchini Pesto Pasta 4.0 (9) Here’s a fresh take on classic pesto—a zucchini-cashew version that might just become your new favorite. After shredding the zucchini, you’ll squeeze extra moisture out of it to ensure the saucy has a silky (not watery) body. Combined with roasted, salted cashews and peppery basil, the result is unique and crave-worthy. Tossed with just enough pasta water to add starch and strands of classic spaghetti, this crowd-friendly vegetarian recipe will win raves at dinnertime. It’s especially good for kids that turn away from vegetables, since the zucchini is mingling under the radar in the sauce. Keep a jar on hand for quick pastas, or for serving with grilled chicken or dolloping onto summer minestrone. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on July 24, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 zucchini, trimmed and shredded (about 1½ cups) 1 cup packed fresh basil leaves, plus more for serving 2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving ¼ cup roasted salted cashews ¼ cup olive oil, plus more for serving 2 tablespoons fresh lemon juice (from 1 lemon) 1 small clove garlic 1 ½ teaspoons kosher salt, plus more for water 1 pound spaghetti ¼ cup whole-milk ricotta cheese Directions Place zucchini in a clean kitchen towel and squeeze to release as much water as possible. Transfer to a food processor or blender. Add basil, Parmesan, cashews, oil, lemon juice, garlic, and salt. Process until smooth. Bring a large pot of generously salted water to a boil over high. Add pasta and cook according to package directions for al dente. Drain, reserving ½ cup cooking water. Toss pasta and zucchini pesto in a large bowl, adding reserved cooking water as needed until creamy. Serve topped with ricotta, basil, Parmesan, and a drizzle of oil. Print Nutrition Facts (per serving) 677 Calories 25g Fat 91g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 677 % Daily Value * Total Fat 25g 32% Cholesterol 17mg 6% Sodium 973mg 42% Total Carbohydrate 91g 33% Total Sugars 6g Protein 21g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.