This easy and quick Zucchini Pesto Pasta is a tasty family dinner during zucchini season and this is perfect for Meatless Monday! See the tips included for making a version that’s a lot lower in carbs.

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Pasta with Zucchini and Basil Pesto finished dish in serving bowl

Zucchini production is starting to slow down in my garden, but I’m still getting a few zucchinis or yellow straight-neck squash every couple of days. The other thing that’s abundant this time of year is basil, so I’ve been freezing basil and last weekend I made a huge amount of Basil Pesto with Lemon.  I guess it was that basil pesto that inspired this Zucchini Pesto Pasta because when I told my nephew Jake what were going to make he asked me where the recipe was and I tapped the side of my forehead.

This recipe was one of those spontaneous cooking ideas that just appear in my brain: why wouldn’t a little zucchini sauteed with garlic taste great mixed into pasta with basil pesto? This is so easy you don’t really need a recipe, but we wrote it down in case anyone wants the particulars! 

What ingredients do you need for this recipe?

  • Penne pasta (or similar shape)
  • salt, for pasta cooking water
  • zucchini
  • Minced Garlic (affiliate link)
  • Olive Oil (affiliate link)
  • salt and fresh ground black pepper, for seasoning zucchini
  • Basil Pesto with Lemon, or other pesto of your choice
  • pasta cooking water

Can you make this with purchased pesto?

Of course there are people who don’t have a garden that’s mass-producing basil, and you can certainly make this with purchased basil pesto in a jar.  

How can you make a version that’s lower in carbs?

Of course with pasta this isn’t a low-carb recipe, but if you’re watching carbs you could make a delicious carb-conscious variation by using twice as much zucchini and half as much pasta. I also think this recipe would be tasty made with Palmini Low-Carb Linguini (affiliate link).

Pasta with Zucchini and Basil Pesto process shots collage

How to make Zucchini Pesto Pasta:

(Scroll down for complete recipe with nutritional information.)

  1. Start a pot of water boiling for the pasta, salting the water.  Let water come to a boil while you cut up the zucchini.
  2. Then heat 1 T olive oil in a big frying pan, add the minced garlic and saute just about a minute. 
  3. Once you can start to smell the garlic, add all the zucchini, season with salt and fresh ground black pepper, and saute until the zucchini is as tender as you’d like it.
  4. By now the pasta water should be boiling, so throw the pasta into the pot.
  5. I used Basil Pesto with Lemon that I thawed from the freezer. You can use more or less pesto to taste, but 2/3 cup seemed about right to me.
  6. When the zucchini is tender-crisp, stir in the pesto and gently combine with the zucchini.  (If the pasta isn’t done, turn the heat off on this for a minute.)
  7. When the pasta is done, scoop out 1/2 cup pasta cooking water before you drain it. (I used the same measuring cup I measured the pesto in!)
  8. Drain the pasta into a colander placed in the sink.
  9. Then mix the hot pasta into the zucchini-pesto mixture, adding as much of the pasta cooking water as you need to get the mixture nicely combined.
  10. Serve hot. Leftovers can be stored in the fridge for a few days and gently reheated in the microwave.

More Interesting Ways to Use Zucchini:

Grilled Zucchini Greek Salad from Kalyn’s Kitchen
Slow Cooker and Instant Pot Zucchini Recipes from Slow Cooker or Pressure Cooker
Low-Carb Easy Cheesy Zucchini Bake from Kalyn’s Kitchen
Zucchini and Tomato Gratin from Andrea Meyers
Tomato, Meat, and Mozzarella Stuffed Zucchini Cups from Kalyn’s Kitchen

Pasta with Zucchini and Basil Pesto finished dish in serving bowl
Yield: 6 servings

Zucchini Pesto Pasta

Prep Time 20 minutes
Total Time 20 minutes

This easy and quick Zucchini Pesto Pasta is a perfect family dinner during zucchini season! Use even less pasta and more zucchini and pesto if you prefer.

Ingredients

  • 12 oz. dry Penne pasta (or similar shape)
  • salt, for pasta cooking water
  • 2 medium zucchinis (see notes)
  • 1 T minced garlic
  • 1 T olive oil
  • salt and fresh ground black pepper, for seasoning zucchini
  • 2/3 cup Basil Pestoย  of your choice (see notes)
  • 1/2 cup pasta cooking water

Instructions

  1. Fill a large pot with water, add about 2 tsp. salt, and let the water come to a boil while you prep other ingredients.
  2. Wash zucchini if needed, cut off ends, then cut in half lengthwise and slice into half-moon slices. (If the zucchini is really large, you might want to cut it into fourths before slicing.)
  3. Measure out 2/3 cup basil pesto, and mince enough fresh garlic to make 1 tablespoon.
  4. As soon as the water comes to a boil add the pasta, stir, and reduce heat to medium, or high enough to keep the water at a gentle boil.
  5. Cook pasta as long as directed on the package, then measure out 1/2 cup pasta cooking water before you drain the pasta. (Don’t overcook, the pasta should still have some bite to it.  I cooked my pasta exactly 9 minutes.)
  6. While pasta is cooking, heat the olive oil in a very large frying pan (big enough to hold all the pasta when it’s cooked.)  When oil is hot, add the minced garlic, turn heat down to medium, and saute just until you can start to smell garlic, about one minute.  (Don’t let the garlic burn!)
  7. Then add the sliced zucchini, season to taste with salt and fresh ground black pepper, and saute until the zucchini is tender-crisp, about 5 minutes.  (Taste a piece to see if it’s as done as you like it. I stop cooking when it’s still a little crisp.)
  8. Add the pesto to the cooked zucchini and gently stir to combine. (If the pasta is not done yet, turn off the heat.)
  9. Add the drained cooked pasta to the zucchini/pesto combination and gently mix together, adding as much pasta cooking water as you think it needs to get the mixture nicely combined.
  10. Serve hot. This will keep in the fridge for a day or two, but it’s best freshly made.

Notes

I used Basil Pesto with Lemon for this recipe. Use more or less pesto to taste.

I used zucchini almost 10 inches long.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 406mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With whole-grain pasta, you could eat a small serving of this Zucchini Pesto Pasta for phase 2 or 3 of the original South Beach Diet, but I would use portion control and serve with a salad that’s not too high in fat.  This recipe as written is too high in carbs for traditional low-carb diets, but you could make a version with fewer carbs by using twice as much zucchini and half as much pasta. Or make it with Palmini Low-Carb Linguini (affiliate link) for a truly low-carb version.

Find More Recipes Like This One:
Use Zucchini Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2011. It was last updated with more information and a lower-carb option in 2021.

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