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Zesty Zucchini with Pesto Pasta

Writer's picture: FibonacciMDFibonacciMD

This vibrant vegetarian pasta dish with zucchini is a burst of flavor!

Zucchini takes center stage, sautéed with aromatic herbs and spices, then tossed with a creamy pesto sauce. The addition of sun-dried tomatoes adds a touch of sweetness and a delightful tang.

Creative Cooking for the Health-Conscious Gourmet


pomegranate chicken dish

Recipe

This vegetarian pasta bowl is loaded with zucchini and spiced up with pesto and sun-dried tomatoes. For more protein, stir in some cooked chicken or shrimp. 

Pomegranate Chicken recipe - download the pdf

Ingredients:

  • 1 Tbsp olive oil

  • 1 clove garlic, minced

  • ½ small onion or 2 shallots, diced

  • 3-4 medium zucchinis, sliced

  • ½ tsp dried basil

  • ½ tsp red pepper flakes

  • 1 ½ tsp dried chives (or 1 Tbsp fresh)

  • 1 tsp lemon juice

  • 2 Tbsp sun dried tomatoes packed in oil, diced

  • ½ cup prepared pesto

  • ½ pound rotini or other small pasta

  • Freshly grated parmesan cheese for garnish 


Instructions

  1. Heat olive oil in large fry pan. Add onion or shallots and cook on medium heat for about 3 minutes.

  2. Reduce heat and add garlic, basil, red pepper flakes, and chives to pan and cook for 2 more minutes.

  3. Add sliced zucchini, lemon juice, and sun-dried tomatoes. Cook over medium heat for about 8 minutes until zucchini softens. Stir frequently.

  4. Cook pasta according to package directions. Drain pasta. Return to pot and stir in pesto.  

  5. Spoon pasta with pesto into serving bowls and top with zucchini mixture. 

  6. Garnish with fresh grated parmesan cheese.



Nutritional Information

Makes 4 Servings

Nutrients in a serving: Calories 400 Total Fat 14 g, Saturated Fat 2.6g, Cholesterol 2.5 mg, 

Total Carbohydrate 50g, Dietary fiber 5g, Protein 12g, Potassium 715mg, Sodium 300mg


Chef and Author:

Medically Reviewed by FibonacciMD editors.




more about the health benefits of zucchini in "Keen on Zucchini"

more zucchini recipes:




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