Zucchini Pistou Pasta

Zucchini Pistou

With the vacation it has been almost three weeks since I last visited the local farmers market and I am really starting to miss it! No matter, the grocery stores are still full of local produce including lots of cheap zucchini and I knew just what I could use some for. This zucchini pistou recipe, originally from from Cooking Light, has been making its way around the food blogging sphere and it seemed a really nice way to enjoy some fresh zucchini. A pistou is similar to a pesto and since pestos can be made from many different ingredients, why not a zucchini pistou? I particularly like the way that this recipe includes zucchini in two different forms, both pureed in the pistou and sliced in the pasta for lots of zucchini goodness. For the pasta I went with penne noodles as whenever I make a zucchini pasta I like to cut the zucchini in roughly the same shape and size of the penne noodles. This zucchini pistou is really easy to make and a perfect way to use up some of your remaining zucchini!

Zucchini Pistou Pasta

Zucchini Pistou Pasta

Servings: 4
  • 1 tablespoon olive oil
  • 2 1/2 cups zucchini (cut roughly penne shaped)
  • 1 cup basil (packed)
  • 1/4 cup parmigiano reggiano (grated)
  • 1 clove garlic
  • 2 tablespoons pine nuts (toasted)
  • 1/2 lemon (juice)
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (chopped)
  • 1/2 pound pasta (I used whole wheat penne) (gluten free for gluten free)
  • 1/4 cup heavy cream
  • 1/4 cup parmigiano reggiano (grated)
  • 1/2 teaspoon pepper
  1. Heat the oil in a pan.
  2. Add the zucchini and saute until tender, about 5 minutes and set aside.
  3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
  4. Heat the oil in the pan.
  5. Add the onions and saute until tender, about 5-7 minutes.
  6. Add the garlic and saute until fragrant, about a minute.
  7. Add the remaining zucchini and set aside.
  8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it.
  9. Add the reserved pasta water to the food processor and puree it contents.
  10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
  11. Serve garnished with parmigiano reggiano and pepper.


Betty Ray said...

Mmmm, this looks delicious. I love me a good farmer's market. So easy to get carried away with them though.

Recipe for Delicious said...

I love it when you post a recipe that I have all the ingredients for. This looks great!

lakeviewer said...

it sounds delicious! I like how it looks and how it comes together. Very healthy!

muffinegg said...

mmm, I love anything with zucchini in it and it's nice to have alternatives to traditional pesto sauce.

I cook in a small kitchen as well (the galley on a boat). It certainly has it's challenges as well as rewards!

Jessica - Sugar High said...

Yum! What a great way to use up zucchini, it looks fantastic :)

We Are Not Martha said...

I'm seeing so much zucchini all around the internet that I'm seriously craving it now! This is one of the best recipes yet! YUM :)


The Girlie Blog said...

looks delicious!

Les rêves d'une boulangère (Brittany) said...

This looks delicious and fresh. I love zucchini

Joanne said...

zucchini SQUARED! Exciting stuff.

I've never had pistou before but I've heard of it and have always loved the concept. And right now, anything that has zucchini in it, sounds good to me!

Flyamanito said...

Hey, my GF and I just made this based on your posted recipe. Unreal. Prolly the best recipe we've tasted from here yet. Keep it up Kevin. We'll make some kimchi and bulgogi based on your guidance soon too I imagine.

jose manuel said...

Me encantan los calabacines, esto tiene que estar riquisimo.


Jan said...

This looks delish!

Megan said...

This looks delicious Keven. Another great recipe to use all that zuchinni!

Paula said...

I like a lot of green colour on my plate :) yum

esdelope said...

This sounds tasty, and like a great way to use all sorts of veggies - my question is, are there any vegetables that wouldn't work for a pistou?


Laura Keller said...

This looks like a great new way to use all my zucchini! Thanks for posting another great recipe!

bellini valli said...

I have made this Cooking Light recipe and was more than happy with the results.

LimeCake said...

this looks amazing! and healthy too.

patissierement-votre said...

This looks like a delicious end of summer recipe

kelly said...

This sounds like such a perfect recipe. I have a couple of zucchini, but I've threatened to put them in muffins. Thinking I may change my mind now.

FABRIZIO said...

It seems tasty but if you ar interested in real italian way of life and italian cuisine, take a look at my blog http://italy-recipes.blogspot.com/ and, please tell me what do you think about it.

yummy supper said...

I simply love zucchini in pasta! What a wonderful looking dish!

Kathryn said...

Looks and sounds delicious!

I have tagged you to participate in the "love" game where you list 10 things you love and then tag 10 more people. For more info see my blog at http://craftsandcreationswithkathy.blogspot.com/2010/09/love-game-roster.html

Have a great day!

Mindy said...

I love zucchini. This looks like a great way to try it! It seems we were both at IFBC- too bad we didn't connect, I'm also from Toronto and it would have been nice to meet you!

Jeanne @ CookSister.com said...

That looks fantastic - and recipes to use up zucchini at this time of year are always welcome!

eatme_delicious said...

Ooo this looks really good!

dining table said...

This is really something so delicious. I would love to try this at home. Thanks a lot for sharing.

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