Made with AI
Zucchini Pesto Whole Wheat Pasta with Cherry Tomatoes
30 min 440 kcal per serving Easy
Ingredients
4 Servings
- dry whole wheat spaghetti300 g
- zucchini500 g
- fresh basil40 g
- pine nuts30 g
- Parmesan cheese30 g
- olive oil27 g
- garlic6 g
- cherry tomatoes200 g
- lemon juice15 ml
- salt3 g
- black pepper1 g
Instructions
- 1
Bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Reserve about 150 ml of pasta cooking water, then drain the pasta.
- 2
While the pasta cooks, wash the zucchini and grate or roughly chop it. Halve the cherry tomatoes and set them aside.
- 3
Toast the pine nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove from the pan immediately.
- 4
Make the zucchini pesto: add the zucchini, fresh basil, toasted pine nuts, Parmesan cheese, olive oil, garlic, lemon juice, salt, and black pepper to a food processor or blender. Blend until mostly smooth, adding a small splash of reserved pasta water if needed to loosen the sauce.
- 5
Return the drained spaghetti to the pot or a large pan over low heat. Add the zucchini pesto and toss well to coat the pasta evenly.
- 6
Add the cherry tomatoes and a little reserved pasta water as needed until the sauce is glossy and coats the spaghetti nicely.
- 7
Taste and adjust seasoning if needed. Serve warm, optionally topped with extra Parmesan, basil, or pine nuts if desired.
