Zucchini Basil Pasta
on Aug 19, 2024
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You need to try this Zucchini Basil Pasta that tastes just like pesto but packs in a CUP of veggies! It’s creamy, herby, and honestly just delicious. The kids will love this, and so will you!
If you love pasta like I do, then you need to check out my 12 Pastas for Every Mood round up on the blog.
I think you all know by now that I love sneaking veggies into my pasta sauces. My Carrot Pasta makes it to the meal plan (and Mahi’s tiffin) almost every other week and for good reason. Creamy deliciousness that’s good for you? Sign me up please!
This Zucchini Basil Pasta is my latest veggie-loaded pasta sauce experiment that turned out way too good. It’s made with equal parts zucchini and basil so it feels like a spin on pesto but there’s some tomato in there too. If you’re looking for a quick, simple, kid-friendly recipe then this zucchini basil pasta is it.
- This recipe comes together in under 30 minutes
- It’s super customisable – you can add more veggies or a protein of your choice to make it more wholesome
- It makes veggies exciting for the lil ones which is always a bonus
Jump to section: Zucchini Basil Pasta
Richa’s Top Tricks
- Make sure to reserve ½ cup of the pasta water for the sauce! This starchy pasta water helps to bind and thicken our zucchini basil pasta sauce.
- The zucchini and tomatoes should be soft and mushy – fully tender for a really smooth sauce. Make sure you cook them well!
- If adding additional chopped veggies to the pasta, sauté them before pouring in the blended sauce. You can add in spinach or other greens to the sauce directly (or blend them in if you like, this recipe is super customisable!)
- Cream is optional but I like adding a little. It makes the sauce tastier + adds good fats
- I’ve used elbow macaroni here because it holds the sauce well but feel free to use any short pasta shape you want! This sauce would also be great with some spaghetti.
Frequently Asked Questions
You can toss in sautéed veggies like bell peppers, mushrooms, broccoli and baby corn into the sauce to up the veggie quotient of this pasta. You can also blend in some spinach along with the sauce but that will affect the flavor of the sauce a tad bit. I would recommend sautéing it with the rest of the veggies instead.
All veggie additions are welcome to this dish, and to make it even more wholesome, chuck in some protein! Toss in grilled chicken or prawns or even some bacon. This zucchini basil pasta is filling on its own but adding additional veggies + protein really seals the deal (plus is great for a fridge clean out!)
While this pasta is best enjoyed fresh off the pot, you can store leftovers in an airtight container and refrigerate for up to 2 days.
The next time you’re in a crunch and don’t know what to make, let this Zucchini Basil Pasta come to your rescue!
Zucchini Basil Pasta
Ingredients
For the sauce:
- 2 tablespoons olive oil + 1 teaspoon
- 1.5 tsp chopped garlic
- ¼ cup chopped onion
- 1 cup zucchini, half zucchini – approx 100 grams
- 4 small tomatoes, approx 270 grams
- ¼ teaspoon italian seasoning mix
- 3/4 teaspoon salt
- ½ teaspoon sugar
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons cream
For the pasta:
- 1 cup elbow macaroni
- 1 teaspoon butter
Instructions
- Cook the pasta according to package directions in salted water till al dente. Reserve ½ cup pasta water for later. Drain the pasta completely, and mix butter into pasta. Set aside.1 cup elbow macaroni, 1 teaspoon butter
- To make the sauce, heat olive oil in a pan and add garlic and onions. Let the onions cook on a low flame for 3-4 minutes till soft.2 tablespoons olive oil + 1 teaspoon, 1.5 tsp chopped garlic, ¼ cup chopped onion
- Add zucchini, tomatoes, Italian seasoning, salt and sugar. Mix and cook covered for 10-12 minutes till the zucchini and tomatoes are soft and mushy.1 cup zucchini, 4 small tomatoes, ¼ teaspoon italian seasoning mix, ½ teaspoon sugar, 3/4 teaspoon salt
- Cool completely and transfer to a blender with basil leaves. Puree till smooth. Its going to smell like pesto!!1 cup loosely packed fresh basil leaves
- Heat a teaspoon of olive oil in the same pan and pour the blended sauce. Add the reserved pasta water and mix. Once it comes to a simmer, add the pasta and toss well. Mix in the cream and turn off the flame.2 tablespoons cream
- Serve hot with some grated parmesan on top.
Nutrition
This article was written by Navya Khetarpal.
My son loved it. A keeper recipe:)
Yay! So glad your son loved it Madhu
Thanks for sharing and helping me to eat properly, most things I am Allergic to, so I substitute.
Example, I used Okra for Cream.
Thanks a lot for leaving a comment, Linda